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© Armelle Habib

Recipe Summary

total:
35 mins
Yield:
makes about 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out any juice; discard the pulp and seeds. Finely dice the skin.

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  • In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.

Make Ahead

The chutney can be refrigerated for up to 1 week.

Serve With

Pork or veal chops, duck breasts, cold leftover roasts, cheese plates, country terrines.

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