Kumquat and Kaffir Lime Chutney

Adapted from Padma Lakshmi’s recipe.

Prep the kumquats – this is a big job! Consider doubling the recipe as chutney keeps for ages.

In a large bowl, mix the kumquats with the kosher salt. Let them rest overnight in the fridge.

Heat the oil in a deep pan for a few minutes on medium heat. Add fennel seeds if you wish (though I don’t).

When they sizzle and darken slightly, after about 2 to 3 minutes, add kaffir lime leaves and kumquats. Stir well.

Keep stirring lightly – try not to break up the kumquats. They will break down a little on their own and release their pectin. Stir in the water and sugar.

Reduce the heat to medium-low and cook covered for 10 to 20 minutes (or more if needed), 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 just until the chutney has a chunky jam-like consistency.