Recipe - Kumquat Chutney (With Rhubarb)

2 cup Whole kumquats
Three fourths cup Granulated sugar
3 cup Dark brown sugar; packed
One half cup Water
Three fourths cup White vinegar
One half cup Raisins
1 pound Rhubarb; cut in 1in. pieces
1 cup Chopped celery
1 lg Onion; chopped
1 Green bell pepper; chopped
2 Garlic cloves; crushed
One fourth cup Slivered citron
1 lg Orange The juice & grated
peel only
1 cup Peeled & chopped gingerroot
1 tablespoon Worcestershire sauce
2 teaspoon Salt
1 tablespoon Curry powder
1 tablespoon Ground allspice
1 tablespoon Ground cinnamon
1 tablespoon Ground ginger; (optional)
1 tablespoon Black pepper or One half Ts Red
pepper; (optional)

Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds.
Place in large heavy pan with sugars and water. Mix well and simmer slowly,
uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell
pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire,
salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly,
uncovered, until mixture is dark in color, about 4 to 5 hours, stirring
occasionally. Taste and add ground ginger and pepper, if needed. Pour into
hot sterilized jars and seal immediately.

Makes about 4 One half pints

Source:

Recipe By The Los Angeles Times 1992 Contributed by
sweber@ix.netcom.com(Sharon Raghavachary) on 10 Sep 1996 22:17:26 GMT to
newsgroup rec.food.cooking

Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Feb 25, 1998