Kumquat & Ginger Chutney
2 1/2 pounds fresh kumquats, quartered and pitted
2 tbsp. kosher salt
1/2 cup canola oil
1 tsp. fennel seeds
1 dozen fresh medium curry leaves, torn into small pieces
3 tbsp. minced fresh ginger
8 small green Serrano chilies, chopped or sliced in half lengthwise
6 whole fresh Kaffir lime leaves
1/2 tsp. sambar or Madras curry powder
1/2 cup water, plus more if needed
2 tbsp. light brown sugar
In a large bowl, mix the kumquats with the kosher salt. Let them rest for 2 to 3 hours, or overnight in the fridge, if possible.
Heat the oil in a deep pan for a few minutes on medium heat. Add the fennel seeds. When they size and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilies, frying and stirring for just a minute or two. Then add the kaffir lime leaves and kumquats. Stir well. After 5 minutes add the curry powder and stir again.
After 5 minutes more, stir in the water and sugar.
Reduce the heat to medium-low and cook covered for 10 minutes; stirring intermittently to ensure the chutney does not stick to the bottom of the pan. If this happens, stir in more water, ¼ cup at a time, but the mixture should remain thick and gooey. Cook until the chutney has a chunky jam-like consistency.