Date, Kumquat and Ginger Chutney
Makes about 1 1/2 cups
Time 30 min
Enjoy this bright citrus spread on a veggie burger for a spicy kick or drizzled over grilled vegetables. If kumquats aren’t available, substitute orange segments from two navel oranges or one small can of mandarin oranges.
Special Diets:
Ingredients
- 2 medium shallots, chopped
- 2 tablespoons finely chopped ginger (from a 2-inch piece of ginger)
- 2 tablespoons white wine vinegar
- 1 teaspoon orange zest
- 1/8 teaspoon crushed red chile flakes
- 1/8 teaspoon ground cloves
- 16 dates, pitted and chopped
- 10 kumquats, sliced into rounds and seeded
- 2 tablespoons chopped fresh cilantro
Method
Combine shallots, ginger, vinegar, zest, chile flakes, cloves and 1 cup water in a medium saucepan.
Bring to a boil.
Reduce heat to medium-low and simmer 3 minutes.
Add dates and kumquats; simmer 15 minutes longer.
Add extra water if the mixture is too thick. (Chutney thickens when chilled.)
Stir in cilantro. Serve warm or refrigerate in an airtight container for up to 5 days.
Nutritional Info:
Per serving: 2 tablespoons, 110 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 25mg sodium, 28g carbohydrates (3g dietary fiber, 23g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 medium shallots, chopped
- 2 tablespoons finely chopped ginger (from a 2-inch piece of ginger)
- 2 tablespoons white wine vinegar
- 1 teaspoon orange zest
- 1/8 teaspoon crushed red chile flakes
- 1/8 teaspoon ground cloves
- 16 dates, pitted and chopped
- 10 kumquats, sliced into rounds and seeded
- 2 tablespoons chopped fresh cilantro