Cumquats are an early autumn citrus fruit. They are tangy in flavour and provide a good source of vitamin C and phytonutrients. One of my favourite ways to enjoy cumquats is as a spicy chutney. Spiced cumquat chutney goes nicely with vegetarian curries and burgers, cheese, meat and poultry.
Spiced Cumquat Chutney
Makes four 250ml jars
- 1 kg cumquats
- 1.5 to 2 cups of brown sugar *
- 1 cup fresh orange or mandarin juice
- 2 tablespoons grated fresh ginger
- 4 star anise
- 12 cloves
- 16 cardamom pods
- 1 cinnamon stick
- 4 tablespoons currants
* The tartness of cumquats varies. With 1.5 cups of added sugar the spiced cumquat chutney is tangy but not pungent or bitter. If you prefer a sweeter chutney, then I suggest starting with 1.5 cups sugar and taste the chutney midway during the cooking. Add more sugar as required. You can also add more currants to add sweetness.
- Cut cumquats into halves or quarters and remove as many seeds as you can.
- Place all of the ingredients into a saucepan. Bring to the boil and then turn down the heat and simmer for 20 minutes.
- Remove visible pieces of spice.
- Spoon chutney into sterilised jars. Place lids on the jars but do not tighten them until the chutney has cooled (when steam has stopped rising).
- Place the chutney into the refrigerator.
- Chutney will keep safely for a month in the refrigerator.
Sterilising jars and lids
- Place jars and lids in dishwasher for a hot wash cycle or,
- Place the jars and lids in a large pot of boiling water and boil for 20 minutes.
Remove the jars and lids from the hot water or dishwasher with tongs and allow them to dry the oven that has been preheated to 100oC.