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Yields 1 cup
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Halve and seed the kumquats.
Peel and chop the shallot and ginger.
In a small pot combine everything. Cover, bring to a boil, and then reduce to a simmer.
Cook until the kumquats break down and everything is thick and chunky. Remove from heat and let cool.
Store for up to 10 days in the refrigerator or freeze for longer.
When kumquats aren't in season, you use dried apricots, diced pineapple, or dried mango.
Fresh ground cherries, gooseberries, and starfruit also make for interesting exotic chutneys.
This recipe has the following nutrient totals:
Protein 1.55 g
Carbohydrates 30.5 g
Iron 0 mg
Fiber 4.98 g
Calcium 0 mg
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