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This recipe is classed as easy

Rating 3.11 / 5 (18 votes)

Prep time:
20 min
Cook time:
30 min
makes 1 x 500g jar

Ring the changes and use Indian spices to complement this delicious chilli-spiked chutney made by Janet Brinkworth


1. Place a heavy-based saucepan on a moderate heat, and when hot, add the sunflower oil, followed by the red onion. Fry for 2-3 minutes until the onion has softened.

2. Add the chillies, mustard seeds, cumin, turmeric and cinnamon to the pan. Continue frying for a further 2 minutes.

3. Tip in the kumquats and cook for 3-4 minutes, until just beginning to soften.

4. Add the brown sugar and pour over the vinegar, while still on the heat. Cover, and simmer for 8-10 minutes, until the kumquats have completely softened and lost their shape.

5. Remove the lid and continue boiling for a further 6-8 minutes until the juices have cooked down and thickened.

6. Remove the pan from the heat and leave to cool. Serve this chutney at room temperature with cold cuts and Asian flatbreads.


  • 1 tbsp sunflower oil
  • 1 red onion, finely diced
  • 1/2 tsp dried red chilli flakes
  • 1/2 tsp black mustard seeds
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 4 cm cinnamon sticks, snapped in half
  • 500 g kumquats, sliced in half lengthways
  • 65 g light brown sugar
  • 120 g sherry vinegar

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Latest Comment


A superb easy to follow recipe which I am following now for the second year. If you need more zing, just add a few more chilly flakes. I remove the bigger pips, but that's just my preference.

WilliamT98791 WilliamT98791  Posted 12 Mar 2009 10:02 PM