© Armelle Habib
Active Time
Total Time
35 MIN
Serves : makes about 1 cup

How to Make It

Step 1    

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.

Step 2    

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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