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Kumquat and Dried Cherry Chutney

Prep time
20 mins
Accessories & snacks
Preserving / canning

Adapted from


This vividly colored chutney is sweet, tart and tangy. Serve it on crackers or bread for an appetizer, or alongside pork or roast chicken.


1⁄2 tmustard seeds
1⁄2 taniseed
1 1⁄2 ckumquats (sliced, de-seeded, about 7-8 ounces)
1 csugar (plus 2 tablespoons)
1 1⁄4 corange juice (freshly squeezed is best)
1⁄2 cdried cherries
1 Tginger (fresh, plus 1 teaspoon, minced)
1⁄2 tblack pepper
1⁄4 tcinnamon (ground)


Toast mustard seeds and aniseed in a small dry skillet over medium heat, shaking the pan back and forth until the seeds are aromatic, about 1-2 minutes. Place the seeds in a heavy saucepan with the remaining ingredients and bring to a boil over medium-high heat, stirring often. Reduce heat to medium-low and simmer until the kumquats become translucent and the chutney thickens, 10-15 minutes.

Transfer to a bowl and let cool before serving. The chutney will keep for up to 2 weeks in a sealed container in the refrigerator.