Kumquat Chutney (With Rhubarb)
| Yield: | 1 Servings |
| Categories: |
| 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 The juice & grated peel only |
| 1 | c | Peeled & chopped gingerroot |
| 1 | tb | Worcestershire sauce |
| 2 | ts | Salt |
| 1 | tb | Curry powder |
| 1 | tb | Ground allspice |
| 1 | tb | Ground cinnamon |
| 1 | tb | Ground ginger; (optional) |
| 1 | tb | Black pepper or 1/2 Ts Red pepper; (optional) |
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