Cumquat Mango Chutney with Kalonji

Cumquat Mango Chutney with Kalonji

I make a cumquat chutney which is quite divine and these Pickled Cumquats, but this year I wanted to make something a little different. So I took the ideas from the pickle to make this chutney that is sweetened with mango puree. Not only is it mango puree, it is alphonso mango puree, the king of mangoes. You can use any mango puree of course, but I saw some alphonso at my local Asian shop for the first time the other day, so I had to grab some.

If you want to make your own mango puree, please go ahead. There are still plenty of ripe mangoes in the shops if you know where to look (try good Asian groceries). The delight of using mango puree is that it adds a sweet element against the tartness of the cumquats. Add chilli, and you have a hot-sweet-sour chutney which is incredibly additive.

It takes about 45 cumquats to make this chutney, and can be made in 30 mins once you have sliced and seeded the cumquats. We really adore it.

Similar recipes include Cumquat and Lime Seed Syrup, Peach and Barberry Chutney, Coriander, Coconut and Gram Chutney, Cumquat Chutney, Easy Pickled Cumquats, and Cumquats in Gin.

Browse all of our Cumquat recipes and all of our Chutneys. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

Cumquat Mango Chutney with Kalonji

Cumquat Mango Chutney with Kalonji

450 – 500g cumquats, sliced and seeded
1 cup alphonso mango puree (from Indian and Asian shops)
1 tspn fennel seeds, crushed
1.5 tspn kalonji (also known as onion seeds and nigella seeds)
1 – 2 tspn Indian chilli powder or cayenne pepper, to taste
0.75 cups white wine vinegar (I used my orange vinegar)
1 cup sugar
2 Tblspn mustard oil (available in Indian shops) or use a vegetable oil
sea salt

Heat the oil in a large pan until hot, and add the fennel seeds and kalonji seeds. Allow then to sizzle for a few moments to impart their flavour to the oil, then add the cumquats, mango puree, white wine vinegar, sugar and chilli powder. Mix well.

Continue to simmer on low for 20 – 30 mins until it thickens and is ready to set. Add 1.5 tspn salt and mix well. Ladle into sterilised jars and allow to cool. Keep in the fridge and use within 4 – 6 weeks.

recipe notes and alternatives
Use ajwain seeds in place of fennel seeds.

This can also be made with limes in place of the cumquats. Try Makrut (Kaffir) limes. Divine.

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