1 tablespoon plus 1 teaspoon finely minced fresh ginger
1/2 teaspoon ground star anise*
1/4 teaspoon ground pepper
1/4 teaspoon aniseed, chopped
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
*Available at oriental markets and in oriental section of some supermarkets.
Steps:
Combine all ingredients in heavy medium saucepan. Bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)
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