| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 0.3g | 0g | 55g |
| sugars | fibre | protein | salt |
| 44g | 5g | 2g | 0.2g |
Emerging from Emily’s Southern kitchen, this Kumquat Chutney is a recipe like no other. It’s a beautiful medley of vibrant, tangy kumquats fused harmoniously with a myriad of other flavors to create a zesty and unique condiment. Picture this, if you will: citrusy kumquats, dancing alongside a sweet and savory concoction of apple cider vinegar, sugar, savory onion, sweet raisins, and tart, homey apple. But there’s more. The flame of the ginger’s fire, the quiet strength of the garlic, the hint of surprise from the mustard seeds, a jolt of heat from the red pepper flakes, and a pinch of salt combining to make one sublime, southern chutney.
The Charm of the South
Even beyond my Southern roots, there’s a charm to the cuisine that’s both classic and creative. Reminiscent of a traditional apple chutney, the Kumquat Chutney is an innovative and delightful twist on the standard. The use of kumquats, a fruit native to South Asia but now at home in the sunny American South, make it a global delicacy with a southern soul. It hits the right notes of sweet, sour, and spicy, and delivers everything that is magical about southern cooking: simplicity, audacity and a love for rich flavors.
The Healthful Benefits
It’s not only a lively addition to any meal, but this chutney is also packed with healthful benefits. The star, kumquats, are rich in vitamin C and fiber, promoting digestive health and helping ward off those seasonal colds. Beyond the kumquats, the inclusion of apples, raisins, and onions adds additional fiber and essential nutrients to your diet. This smorgasbord of ingredients combined makes the Kumquat Chutney not just a delicious treat, but a health-boosted one, too!
Kumquat Chutney – The Perfect Pairing
The beauty of this Kumquat Chutney is in its versatile nature. It pairs perfectly well with a Southern fried chicken or crispy, golden biscuits. Its zesty flavor equally complements a fresh salad or seafood, adding a tangy twist. Try it over a fillet of grilled salmon and your taste buds will thank you. From the South to your dining table, this chutney will soon become a household favorite.
In the heart of it all, food has always been about connection, culture and creativity for me. I believe every recipe carries with it a story, and the Kumquat Chutney carries a narrative infused with my Southern belle roots, coastal seafood influences and most importantly, love for good, wholesome food. This is more than just a recipe. This is a small piece of my world, delivered to you.
What You’ll Need
- 3 cups fresh kumquats
- 1 cup sugar
- 1 cup apple cider vinegar
- 1 large onion, chopped
- 1/2 cup raisins
- 1 apple, peeled, cored and chopped
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon mustard seeds
- 1 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
Method
Step One
Thoroughly wash the kumquats. Cut off the stem ends and slice into thin rounds, removing the seeds as you go.
Step Two
In a large saucepan, combine the kumquats, sugar, and apple cider vinegar. Heat the mixture over medium-high heat until it comes to a boil.
Step Three
Add the chopped onion, raisins, and chopped apple to the pan. Stir well to evenly distribute the ingredients.
Step Four
Add the grated ginger, minced garlic, mustard seeds, dried red pepper flakes, and salt to the saucepan. Stir well to combine.
Step Five
Reduce the heat to low and let the mixture simmer, stirring occasionally, for about 1 hour, or until the chutney has thickened and the fruit is tender.
Step Six
Allow the chutney to cool before transferring it to clean, sterilized jars.
