This year our little cumquat tree had enough to make one jar of chutney! Cumquat are in season from April to September. They are rich in dietary fibre, minerals, vitamins, and anti-oxidant and the peel contains essential oils. This zesty chutney is great with pork, as a spread on sandwiches or on a cheese board!
- 2 handfuls cumquats, sliced
- ½ cup sugar
- ½ cup apple cider vinegar
- 1 handful dried cranberries*
- 1 handful crystallized ginger, chopped
- Curry powder*
- Salt & freshly ground pepper
Cook all ingredients over a medium heat for 5 minutes until sugar is melted. Reduce to a simmer until mixture resembles jam, about 15-20 minutes. Season. You can use it right away or pop it into a sterilised jar to enjoy for the months to come.
*Note: Cranberries can be replaced with sultanas or currents. I’ve made my own curry powder using whole coriander, cumin, fennel, cardamom & mustard seeds. Then added ground turmeric, chilli, & sea salt. Toasted the seeds and crushed in a mortar and pestle. You can use any curry powder.