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