Each late Winter or early Spring, cumquat trees are laden with fruits, and there are enough to make chutney and pickles for the year ahead. Sometimes a jam as well. This is my favourite Cumquat Chutney.
You might also want to try How to Make Pickled Cumquats, Easy Pickled Cumquats, or Cumquats and Gin. All of the Cumquat recipes are here and here. Read about Indian Chutneys here. Or explore our Preserves here and here.
Source : Adapted from Fresh Approach Cooking
Prep time: 15 mins
Cooking time: 25-30 mins
Serves: It makes about 1.5 cups, but you can double the quantity
1 Tblspn vegetable oil
2 cloves garlic, sliced thinly
1 Tblspn fresh ginger, finely grated or chopped
1 medium onion, sliced thinly
2 green chillies, chopped
250g cumquats, rinsed and sliced thinly
1 whole star anise
½ cup sugar
2 tspn salt
1 tspn fresh ground black pepper
1 Tblspn white vinegar
½ cup orange juice
Saute the garlic, onions, ginger and chillies in the vegetable oil over medium heat, until softened, about 4 minutes.
Add the rest of the ingredients, stir and bring to a simmer. Let it cook until the cumquats are softened, about 15-20 minutes. Taste and adjust the seasonings. Remove from the heat and allow to cool. Store in clean glass jars. Remove the star anise before eating.