Makes about 2 cups
2 tablespoons vegetable oil
2 cups kumquats, sliced, and seeded
1/2 cup finely chopped red onion
1 tablespoon grated ginger
2 teaspoons finely chopped green garlic
1/4 cup packed brown sugar
2 tablespoons white vinegar
1/2 teaspoon ground cumin
1. In a Dutch oven, heat the oil over medium high heat, and saute the kumquats, onion, ginger and garlic, until the onion begins to soften.
2. Add the sugar, vinegar, cumin and cayenne, and bring to a simmer.
3. Simmer for 20 to 25 minutes, until the mixture is thick. Cool the chutney and use as a condiment with curry, grilled chicken, or pork.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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