Recipe information
Yield
Makes about 1 cup
Ingredients
1
cup sugar
1
/4 cup white wine vinegar
2
tablespoons chopped crystallized ginger
2
tablespoons dried cranberries
1
teaspoon curry powder
1
1/3 cups thinly sliced seeded kumquats (6 to 7 ounces), divided
2
tablespoons chopped fresh cilantro
Need to make a substitution?
Preparation
Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.