Remember Kumquat Waste Not, Want Not Challenge? When we left last off, I was drowning in a heap of delightful miniature fruits. Backyard grown (no pesticides or fertilizers), packed with vitamins, and destined to fall and rot, I committed to not letting any of the 37 cups of kumquats go to waste.

What a pain in the citrus! So many fruits, so little time.

After the ice cream and marmalade, my next favorite way to extend the shelf life of these exotic, delicious little nuggets was this easy, crowd-pleasing chutney recipe: it will keep in the fridge for more than a month!

Sweet, tangy, and fragrant, I love it on ham or a melty grilled cheese. Donna swears by a dollop of kumquat chutney on Indian-style curry with rice, and it's certainly not bad on toast with cream cheese, either!

Kumquat Soap

Stainless Steel Mixing Bowls

Rooster Canning Jar

Orange Ball Jar

*This gallery contains affiliate links. This means that if you click through and give the product a whirl, I get a tiny fee for spreading the news at no extra cost to you. This helps me offset the enormous amount of time that goes into Compost & Cava.

Ingredients:

4 cups kumquats, sliced and seeded (Reminder: the peels are sweet, include them)
1 cup shredded carrot (about one large)
scant 1/2 cup dried apricots, chopped
scant 1/2 cup dried Bing cherries (can substitute cranberries, raisins, or currants in a pinch)
1 yellow onion, chopped
1 clove garlic
1 cup cider vinegar
1/2 cup sugar
2 teaspoons salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
black pepper, as desired

Directions:

Combine citrus, carrots, dried fruits, onion, garlic, and vinegar in saucepan.
Bring to boil and simmer for 5 minutes. (Ingredients will release juices as exposed to heat, don't worry if mixture seems too dry to boil at first glance.)
Add sugar, salt, spices. Return to boil.
Reduce heat and cook until kumquats are soft and chutney has thickened (likely about 20 minutes). Add water if chutney is too thick before fruit is cooked.
Store, when cooled, sanitized jars. Should last more than a month.

This is another tasty way to put an excess of fruit on hold without letting it go to waste, and it's super quick to make! Vinegar and sugar are excellent bedfellows when it comes to preserving food, as we'll address in several weeks.

This kumquat chutney is absolutely addictive, and anything that helps eliminate food waste is a win for everyone. Put the curry on, and call some friends!

Enjoy!