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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.

Servings
TABLESPOON

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

  1. Heat oil in small saucepan over medium heat. Add kumquats and onion, and sauté 5 minutes, or until onion is softened.
  2. 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