Padma Lakshmi Stops Being Polite…
Sometimes, when things are especially dark, it feels like the only thing that can bring us back to life is the scent of home, a brightness to spark our tastebuds and our will. This sauce, as detailed lovingly in her book, is one of Padma’s.
2 1/2 lb 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 tbsps minced fresh ginger
8 small green serrano chilis, chopped
6 whole fresh kaffir lime leaves
1/2 tsp sambar or madras curry powder
1/2 cup water
2 tbsp light brown sugarPreparation
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 sizzle and darken slightly, after about 2 to 3 minutes, add the curry leaves, ginger, and chilis, 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 more minutes, 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, 1/4 cup at a time, but the mixture should remain thick and gooey. Cook just until the chutney has a chunky jamlike consistency.