Date, Kumquat and Ginger Chutney

Makes about 1 1/2 cups
Time 30 min

Enjoy this bright citrus spread on a veggie burger for a spicy kick or drizzled over grilled vegetables. If kumquats aren’t available, substitute orange segments from two navel oranges or one small can of mandarin oranges.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    2 mediumshallots, chopped
    2 tablespoonsfinely chopped ginger (from a 2-inch piece of ginger)
    2 tablespoonswhite wine vinegar
    1 teaspoonorange zest
    1/8 teaspooncrushed red chile flakes
    1/8 teaspoonground cloves
    16dates, pitted and chopped
    10kumquats, sliced into rounds and seeded
    2 tablespoonschopped fresh cilantro

Exclusively for Prime members in select ZIP codes.

Method

Combine shallots, ginger, vinegar, zest, chile flakes, cloves and 1 cup water in a medium saucepan.


Bring to a boil.


Reduce heat to medium-low and simmer 3 minutes.


Add dates and kumquats; simmer 15 minutes longer.


Add extra water if the mixture is too thick. (Chutney thickens when chilled.)


Stir in cilantro. Serve warm or refrigerate in an airtight container for up to 5 days.

Nutritional Info

Serving Size

2 tablespoons

Calories

110

Total Fat

0g

Saturated Fat

0g

Cholesterol

0mg

Sodium

25mg

Total Carbohydrate

28g

Dietary Fiber

3g

Total Sugars

23g

Protein

1g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.