Skip to main content

Kumquat Chutney

Vegan             
 
This bursting-with-citrus chutney is a snap to make and keeps for several weeks in the refrigerator. Try it on cheese and crackers, or with poached eggs or baked tofu. You can also use it as a base for a terrific blended salad dressing.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 Tbs. vegetable oil
Ingredient Line: 
1 cup sliced kumquats (about 16)
Ingredient Line: 
¼ cup diced red onion
Ingredient Line: 
1 Tbs. sugar
Ingredient Line: 
2 Tbs. white wine vinegar or cider vinegar

Instructions: 

  1. Heat oil in small saucepan over medium heat. Add kumquats and onion, and sauté 5 minutes, or until onion is softened.
  2. Stir in sugar and 1/2 cup water, reduce heat to medium low, and simmer 5 to 7 minutes more. Remove from heat, and stir in vinegar. Cool, and store in airtight container in refrigerator.

Nutrition Information: 

Calories: 
26
Protein: 
g
Total Fat: 
1 g
Saturated Fat: 
g
Carbohydrates: 
4 g
Cholesterol: 
mg
Sodium: 
2 mg
Fiber: 
1 g
Sugar: 
3 g
Yield: 
Makes 1 cup