Kumquat Chutney
Vegan This bursting-with-citrus chutney is a snap to make and keeps for several weeks in the refrigerator. Try it on cheese and crackers, or with poached eggs or baked tofu. You can also use it as a base for a terrific blended salad dressing.
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Vegan
This bursting-with-citrus chutney is a snap to make and keeps for several weeks in the refrigerator. Try it on cheese and crackers, or with poached eggs or baked tofu. You can also use it as a base for a terrific blended salad dressing.
Ingredients
- 1 Tbs. vegetable oil
- 1 cup sliced kumquats (about 16)
- 1/4 cup diced red onion
- 1 Tbs. sugar
- 2 Tbs. white wine vinegar or cider vinegar
Preparation
- Heat oil in small saucepan over medium heat. Add kumquats and onion, and sauté 5 minutes, or until onion is softened.
- Stir in sugar and 1/2 cup water, reduce heat to medium low, and simmer 5 to 7 minutes more. Remove from heat, and stir in vinegar. Cool, and store in airtight container in refrigerator.
Nutrition Information
- Serving Size Makes 1 cup
- Calories 26
- Carbohydrate Content 4 g
- Cholesterol Content 0 mg
- Fat Content 1 g
- Fiber Content 1 g
- Protein Content 0 g
- Saturated Fat Content 0 g
- Sodium Content 2 mg
- Sugar Content 3 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g