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30 minutes
4 servings
Adjust servings
Yields 1 cup
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1
cup
 
1
whole
chopped.
 
1
tbsp
minced.
 
1
tbsp
 
1/4
tsp
 
7
whole
pitted and chopped.
 
1/2
cups
 
1/8
tsp
 
 
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PREPARATION
1.
Halve and seed the kumquats.
2.
Peel and chop the shallot and ginger.
3.
In a small pot combine everything. Cover, bring to a boil, and then reduce to a simmer.
4.
Cook until the kumquats break down and everything is thick and chunky. Remove from heat and let cool.
"PAIRS WITH" RECIPES:
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Store for up to 10 days in the refrigerator or freeze for longer.
2.
When kumquats aren't in season, you use dried apricots, diced pineapple, or dried mango.
3.
Fresh ground cherries, gooseberries, and starfruit also make for interesting exotic chutneys.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 120
Protein 1.55 g
Carbohydrates 30.5 g
Iron 0 mg
Fiber 4.98 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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