Lynne & Marijke’s Kumquat Chutney

3lb sliced Kumquats weighed once the pips have been removed
1 onion, finely chopped
2 lemons, de-pipped and very finely sliced
1lb sugar
1 pint red wine vinegar
2 teaspoons Dijon mustard or whole mustard seed
4-6 whole cloves
1/2 teaspoon of cayenne pepper (more or less to taste, depending on how hot you like it)
1 teaspoons of salt

Place all the ingredients in a large acid-proof pan (stainless steel is best), bring to the boil and boil and boil until all the fruit and onions are very soft. Take off the heat and cool slightly. Using a whizzy stick (hand held blender) or food processor, whizz until a coarse puree is achieved – there should still be discernible bits in. Return to the pan and boil until thick, stirring constantly so that it does not burn at the bottom of the pan – this would ruin the chutney. Turn the heat down to the lowest possible setting and bottle in hot, sterilised jars, placing waxed paper discs on the top of the chutney then close the jars while still hot using sterilised lids. (I sterilise mine by immersing them in boiling water for several minutes).

Leave to cool and label ensuring that you write the date of manufacture on the label. Store in a cool, dark place. When you have done this, pour yourself a large, stiff drink to recover from the very worst job in the world, de-seeding kumquats!!!

Leave for at least one month before opening and using – three months is better, six months even better. Refrigerate after opening.

Serve with cold meats, charcuterie, salamis, cheese etc.

Enjoy.