nutritional information

Per TABLESPOON:

  • Calories: 26
  • Total Fat: 1 g
  • Carbohydrates: 4 g
  • Sodium: 2 mg
  • Fiber: 1 g
  • Sugar: 3 g
Vegan

Kumquat Chutney

Kumquat Chutney

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
  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.
October 2006

you might also like



comments