Recipe 4 All: KUMQUAT CHUTNEY Recipe

KUMQUAT CHUTNEY INGREDIENTS:

KUMQUAT CHUTNEY

Instructions:

Yield: 1 servings

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