Healthy & Delicious: Curried Kumquat Chutney

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

[Photogarph: Kristen Swensson]

I hear the laments everyday, everywhere I go: "You know what America needs? More kumquat recipes. Also, health care."

I won't argue. Sweet, a tad tart, and innately hilarious (see around 3:50), the humble kumquat is increasingly found in supermarkets across the country. It looks like a tiny orange, but unlike most citrus fruits, the skin and pith are quite tasty.

Subsequently, you can pop it whole, candy it, or plug it into a variety of meat and drink recipes. (Just beware of the pits.) Plus, after you've eaten one, you have an instant story: "You know what I did yesterday? I ate a kumquat! It was like an Indiana Jones movie in my mouth!"

This recipe for Curried Kumquat Chutney comes from Bon Appétit. It boasts a gorgeous range of jewel-toned hues and pairs well with lean meats like chicken and pork chops.

The curry and ginger give it a hint of subcontinental flavor, but the sweetness will appeal to even the most ardent opponents of Indian food. (Yes, I mean you, Dad.) Once you get the hang of slicing the kumquats, it's easy to prepare, too, since it mostly comes together in the fridge.

So, next time you're combing the produce aisle for something small, healthy and adorable, pass up those grapes and cherry tomatoes for a pint of kumquats. It's more than a food; it's an adventure.

Adapted from Bon Appétit.

Healthy & Delicious: Curried Kumquat Chutney

About This Recipe

Yield:About 1 1/4 cups


  • 1/2 cup sugar
  • 1/4 cup white wine vinegar
  • 2 tablespoons crystallized ginger, chopped
  • 2 tablespoons dried cranberries
  • 1 teaspoon curry powder
  • 1-1/3 cup kumquats (6 or 7 ounces), sliced and pitted
  • 2 tablespoons fresh cilantro, chopped


  1. 1

    In a small saucepan over medium heat, combine sugar, vinegar, ginger, cranberries, curry powder, and 1 cup of the kumquats. Cook 10 or 11 minutes, or until entire mixture is reduced to about 1 cup, stirring occasionally. Don't worry if it's still a little thin after 6 or 7 minutes; it'll reduce.

  2. 2

    Pour mixture into a small glass bowl or large glass measuring cup. Refrigerate until entirely cooled. Stir in cilantro and remaining 1/3 cup kumquats. Salt and pepper to taste. Refrigerate another hour. Spoon over your chosen meat or just eat straight from the bowl.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: