Kumquat-Pineapple Chutney adds zing to simply prepared chicken and fish dishes. It will also bring to life to old leftovers.
The chutney can be refrigerated for up to 1 week
- 1 cup whole kumquats (about 5 ounces)
- 1 cup finely diced peeled pineapple (about 4 ounces)
- 3 tablespoon lemon juice
- 3 tablespoon brown sugar
- 2 tablespoon orange juice
- 2 tablespoon Madeira wine
In a small saucepan of boiling water, blanch the kumquats for 1 minute. Drain and repeat 3 times. Halve each kumquat and squeeze out and save any juice; discard the seeds. Thinly slice and/or chop the skins.
In the same saucepan, combine the diced kumquats with the pineapple, lemon juice, brown sugar, orange juice, kumquat juice and Madeira and bring to a boil. Simmer the chutney over moderate heat, stirring occasionally, until thickened, about 8 minutes.