Kumquat Chutney

Make up a batch of this spicy condiment and keep it on hand to liven up your table. It goes well with chicken, pork, lamb and curry.


  • 6 navel oranges
  • 12 fresh kumquats or 1 (10 ounce) jar preserved kumquats
  • 1 red bell pepper, seeded and chopped
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1 cup raisins
  • 2 cups cider vinegar
  • 2 cups packed brown sugar
  • 2 cinnamon sticks
  • 6 whole cloves
  • 2 tablespoons finely chopped fresh ginger
  • 1/2 teaspoon cayenne pepper, or to taste
  • Salt and freshly-ground pepper, to taste


  1. Cut the unpeeled oranges into 1/4-inch slices, and cut the slices into 6 or 8 pieces.
  2. Cut the kumquats into 1/4-inch slices.
  3. Combine all the ingredients in a large saucepan and bring to a boil over moderate heat, stirring frequently. Reduce the heat and simmer uncovered for 1 hour, stirring occasionally.
  4. Ladle into clean jars and seal.

Yield: about 5 cups

Will keep refrigerated for up to 4 weeks.