Kumquat, Date, & Ginger Chutney


Sometimes I see an exciting ingredient in the store and buy it not knowing what creative something I will create.  Insert kumquats.  It’s been awhile since I’ve bought them and the second they caught my eye they were in my cart.  Growing up I had a friend with a kumquat tree.  We used to love peeling them and eating their sour flesh.  These days I still love their tart yumminess, but I can only handle so many raw.  I stared at them on the counter for a few days before I decided on making a chutney.  I’ve never made chutney before but after doing a little research it seemed pretty easy.


I decided on the combination of kumquat, dates, and crystalized ginger.  I simmered these with shallot, coconut vinegar, orange juice, and chinese 5 spice.  Yum!  Enjoy this chutney with a cheese plate, served on poultry, spread on toast, or even with some vanilla ice cream :0.

Kumquat, Date, & Ginger Chutney

Kumquat, Date, & Ginger Chutney


  • 8 oz kumquats
  • 8 medjool dates, pitted
  • 1/4 cup crystalized ginger, chopped into 1/4" pieces
  • 2 shallots, chopped small
  • 1 orange zest and juice (~3/4 cup juice)
  • 1 tablespoon coconut sugar
  • 1 tablespoon coconut vinegar
  • 1/4 teaspoon chinese 5 spice
  • pinch salt


  1. Prepare kumquats. Slice into thin rounds removing seeds. I'm not going to lie this is somewhat of a pain.
  2. Place all ingredients - prepared kumquats, dates, ginger, shallots, orange juice, and orange zest in a saucepan. Add in the sugar, coconut vinegar, 5 spice, and salt. Heat over low heat and bring to a simmer.
  3. Continue to simmer for 15 minutes, stirring often, until thick. Remove to a jar and let cool.


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