MMMMM----- Recipe via Meal-Master 
       Title: Kumquat Chutney
  Categories: Pickles
       Yield: 1 Servings
       2 c  Whole kumquats
     3/4 c  Granulated sugar
       3 c  Dark brown sugar, packed
     1/2 c  Water
     3/4 c  White vinegar
     1/2 c  Raisins
       1 lb Rhubarb; cut in 1-in. pieces
       1 c  Chopped celery
       1 lg Onion; chopped
       1    Green bell pepper; chopped
       2    Garlic cloves; crushed
     1/4 c  Slivered citron
       1 lg Orange
            - juice & grated peel only
       1 c  Peeled & chopped gingerroot
       1 tb Worcestershire sauce
       2 ts Salt
       1 ts Curry powder
       1 ts Ground allspice
       1 ts Ground cinnamon
       1 ts Ground ginger (optional)
       1 ts Black pepper; -=OR=-
     1/2 ts -Red pepper (optional)
   Rinse kumquats in hot water. Slice kumquats lengthwise and remove
   seeds. Place in large heavy pan with sugars and water. Mix well and
   simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb,
   celery, onion, bell pepper, garlic, citron, orange juice and peel,
   gingerroot, Worcestershire, salt, curry powder, allspice and
   cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark
   in color, about 4 to 5 hours, stirring occasionally. Taste and add
   ground ginger and pepper, if needed. Pour into hot sterilized jars
   and seal immediately.
   Makes about 4 1/2 pints
   (C) 1992 The Los Angeles Times