Summary

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

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Instructions

1. Amount for 3 glasses with 150 ml each
2. Peel the grapefruit and cut out the orange fillets. Work over a bowl and catch the juice. Squeeze out the remaining hides by hand.
3. Wash the kumquats and cut them into very thin slices. Peel the ginger and cut into small cubes.
4. 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.
5. 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.
6. Goes well with game instead of lingonberries or with poultry.