This Savory Kumquat Chutney Elevates Impromptu Snacking
From cheese plates to salads, this lively citrus chutney is surprisingly versatile
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This bursting-with-citrus savory kumquat chutney is a snap to make and keeps for several weeks in the refrigerator. Just seal it up in a clean, airtight glass jar. Try it on cheese and crackers or with baked tofu. You can also use it as a base for a terrific blended salad dressing.
Want to learn more about kumquats and what to do with them? We’ve got answers.
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Savory Kumquat Chutney
- 1 Tbs. vegetable oil
- 1 cup sliced kumquats (about 16)
- 1/4 cup diced red onion
- 1 Tbs. sugar
- 2 Tbs. white wine vinegar or cider vinegar
Heat oil in small saucepan over medium heat. Add kumquats and onion, and sauté 5 minutes, or until onion is softened.
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.
- Calories 26
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 2 mg
- Sugar Content 3 g