MMMMM----- Recipe via Meal-Master 
 
      Title: Kumquat Chutney
 Categories: Pickles
      Yield: 1 Servings
 
      2 c  Whole kumquats
    3/4 c  Granulated sugar
      3 c  Dark brown sugar, packed
    1/2 c  Water
    3/4 c  White vinegar
    1/2 c  Raisins
      1 lb Rhubarb; cut in 1-in. pieces
      1 c  Chopped celery
      1 lg Onion; chopped
      1    Green bell pepper; chopped
      2    Garlic cloves; crushed
    1/4 c  Slivered citron
      1 lg Orange
           - juice & grated peel only
      1 c  Peeled & chopped gingerroot
      1 tb Worcestershire sauce
      2 ts Salt
      1 ts Curry powder
      1 ts Ground allspice
      1 ts Ground cinnamon
      1 ts Ground ginger (optional)
      1 ts Black pepper; -=OR=-
    1/2 ts -Red pepper (optional)
 
  Rinse kumquats in hot water. Slice kumquats lengthwise and remove
  seeds. Place in large heavy pan with sugars and water. Mix well and
  simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb,
  celery, onion, bell pepper, garlic, citron, orange juice and peel,
  gingerroot, Worcestershire, salt, curry powder, allspice and
  cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark
  in color, about 4 to 5 hours, stirring occasionally. Taste and add
  ground ginger and pepper, if needed. Pour into hot sterilized jars
  and seal immediately.
  
  Makes about 4 1/2 pints
  
  (C) 1992 The Los Angeles Times
 
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