Ingredients

• 1/2 cup sugar
• 1/4 cup white wine vinegar
• 2 tablespoons chopped crystallized ginger
• 2 tablespoons dried cranberries
• 1 teaspoon curry powder
• 1 1/3 cups thinly sliced seeded kumquats (6 to 7 ounces), divided
• 2 tablespoons chopped fresh cilantro

Instructions

1. Cook first 5 ingredients and 1 cup kumquats in heavy small saucepan over medium heat until reduced to scant 1 cup, stirring occasionally, about 10 minutes. Transfer to small bowl. Chill until cold, then mix in remaining 1/3 cup kumquats and cilantro. Season chutney to taste with salt and pepper. Chill 1 hour.