Kumquat chutney (Chote Santrae ki)

Makes about 500g
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Indy Lifestyle Online

This is one of Atul's inventions and it goes brilliantly with crab salad.

500g kumquats, thinly sliced
150g palm sugar or raw cane sugar
150ml white wine vinegar
2tsp cumin seeds
1tsp coriander seeds, toasted and crushed
3 dried red chillies
2tsp melon seeds toasted
2tsp salt

Put the kumquats in a heavy based saucepan with all of the other ingredients. Bring to a simmer, stirring, and cook for about 45 minutes to an hour until you have a thick chunky consistency. Allow to cool, then spoon into sterilised Kilner or preserving jars and seal the tops. Store in the fridge for up to a month.

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