Grapefruit Kumquat Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 grapefruit (s)
- 12 kumquat (s)
- 200 g suar
- 200 ml vinegar, (white wine or fruit vinegar)
- 1 piece (s) ginger, the size a thumb
- 0.5 teaspoon ½ nutmeg, freshly grated
Print Recipe
Pin Recipe Instructions
- Amount for 3 glasses with 150 ml each
- Peel the grapefruit and cut out the orange fillets. Work over a bowl and catch the juice. Squeeze out the remaining hides by hand.
- Wash the kumquats and cut them into very thin slices. Peel the ginger and cut into small cubes.
- Bring the fruit and juice with all the ingredients to a boil. Cook open over low heat until the chutney has a puree-like consistency.
- Pour the chutney hot into the jars, close them immediately and turn them upside down. Turn back after cooling. Keep the chutney in a cool place.
- Goes well with game instead of lingonberries or with poultry.
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