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.
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.