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I love those tiny oval oranges, that taste more like bitter orange (orange amere) than a regular orange since you can eat the peel, the bitterness comes from the peel so you get a stronger “orangy” flavor than regular oranges. They originally come from Malaysia or China and can be grown in pots but need to be protected from rough colds or very low freezing temperatures. They’re mainly used in jams, chutneys, or in sweet-bitter sauces, but also in pastries. I generally make pork tenderloin with them that turns out to be a quite flavorful and delicious dish served with a fennel/potato puree.

I had some leftover kumquats that I didn’t use in my pork tenderloin recipe this weekend and I was wondering what to make with those other than jam. Since most of the fruits are perfect for chutney, I thought kumquat chutney would be great to have with grilled meats, or to enhance any rice dish.

Ingredients for one jar

  • 20 kumquats or 200 g
  • 1 red onion
  • 4 garlic cloves, crushed
  • 1 tbs of fresh grated ginger
  • 4 tbs brown sugar
  • 2 tbs raspberry vinegar
  • 1/2 tsp cumin powder
  • 1 star anise
  • 3 pinches cayenne pepper
  • 1 1/2 tbs olive oil
  • salt and pepper

Instructions

Cut the kumquat in small pieces. Chop the onions, crush the garlic, and grate the ginger.

In a pot, add olive oil and brown the onions until cooked and translucent, for about 15 min at medium heat. Add ginger and garlic and cook for another 5 min. Add sugar and stir for one minute or so. Then add kumquats and all other ingredients. Stir and cook until the liquid evaporated and the mixture thickens. Let it cool, put in a jar and refrigerate. This chutney can last for about one month in the refrigerator.