Recipe 4 All: KUMQUAT CHUTNEY Recipe — Every recipe in the World on this site.

Recipe 4 All: KUMQUAT CHUTNEY Recipe


Yield: 1 servings
2cups Whole kumquats
¾cups Granulated sugar
3cups Dark brown sugar, packed
½cups Water
¾cups White vinegar
½cups Raisins
1lb Rhubarb; cut in 1-in. pieces
1cups Chopped celery
1lg Onion; chopped
1  Green bell pepper; chopped
2  Garlic cloves; crushed
¼cups Slivered citron
1lg Orange
1cups Peeled & chopped gingerroot
1tablespoon Worcestershire sauce
2teaspoon Salt
1teaspoon Curry powder
1teaspoon Ground allspice
1teaspoon Ground cinnamon
1teaspoon Ground ginger (optional)
1teaspoon Black pepper; -=OR=-
½teaspoon -Red pepper (optional)

Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized jars and seal immediately.

Makes about 4½ pints

Your KUMQUAT CHUTNEY is ready. Buon appetito!

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