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Kumquat Chutney

kumquat chutney
  • Duration
  • Cook Time
  • Prep Time
  • Yield: 2 1/2 cups ServingsServings


  • 1 teaspoon mustard seeds
  • 1/2 teaspoon aniseed
  • 1/2 teaspoon black peppercorns
  • 6 whole cloves
  • 1 2-inch cinnamon stick
  • 1 cup sliced kumquats, deseeded
  • 8 Medjool dates, halved
  • 1/2 cup dried cherries or raisins
  • 1-1/4 cups orange juice
  • 1/3 cup apple cider vinegar
  • 1 cup sugar
  • 2 tablespoons chopped crystallized ginger


Toast the mustard seeds and aniseeds in an unoiled saucepan over medium heat for 1-2 minutes or until slightly fragrant. Let cool. Place the seeds, peppercorns, cloves and cinnamon stick in a small muslin bag (or wrap in cheesecloth) and place in the pan. Add the kumquats, dates, cherries, orange juice, apple cider vinegar, sugar and ginger. Bring to ingredients to a boil over high heat, stirring often. Reduce the heat and simmer the ingredients for 35-40 minutes or until the chutney thickens. Let cool. Remove the muslin bag. Makes about 2-1/2 cups