5 Spice Kumquat Chutney

Must Try Recipes

Kumquats always make me think of places far, far, east – places I’ve never been. Chinese 5 spice powder, or some variation of it, is ubiquitous in that part of the world. Using that as a jumping off point, this is what I did:

Well actually, hold on, let’s back up. First, I climbed to the top of my larder, reached behind the skull and crossbones sign, careful not to disturb the trap, and pulled out my secret chile basket.

Yes peeps, this is my basket full-o’-hot-gold gathered from around the globe. There’s more underneath, but what you can see is Aleppo-style pepper from Turkey, white peppercorns from Kerala, New Mexican chile powder, the whole red chiles are from a particularly succulent bush from thine own garden, and, ok, there’s some real cinnamon from Sri Lanka on the side there. But, what you really want to know about is the two bags in the front, brought back by yours truly from Bhutan, where it’s called local pepper, but what’s otherwise known as Szechuan pepper.

Or you can omit it all together and you will still have a very lovely tasting chutney. You can just call it 4 Spice Kumquat Chutney and no one will be the wiser.

Latest Kitchen Guides

Kitchen Must-haves