I like them sliced razor thin with green olives, turmeric, coriander, and white wine on thinly pounded or sliced chicken. Serve it with couscous.
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Padma’s chutney is a bit “extra” ( a little sharp, maybe bitter). but I’m assuming it will mellow.
Does chutney mellow? If so, why?
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Yes. It just does lol. I’ve read many recipes stating to store preserved chutneys for a month before using. I think the flavors marry, and then settle into their new lives. 
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Thank you @Lambchop ! That’s what counts.
No comments about “mellowing”, but I found this interesting.
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I’m sure you know this already, but chutney needs a longer processing time in the water bath than jam, for instance. This is due to inclusion of non acidic ingredients, such as onions, garlic, chiles, etc. They should be processed for 20 -25 minutes IIRC. Padma’s chutney looks really good to me, but will peruse the others too. No bonus kumquats around here though. 
I did not! Thank you. I will be sure to keep it refrigerated.
With the kumquats husband got grapefruits, blood oranges, and some other orange, so I’ll make more “three citrus preserve” or similar, which we have really enjoyed. I’ll be sure to check out the processing time.
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If you keep the chutney in the fridge, there’s no need for the water bath.
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Oh, the curry and makrut leaves, you can freeze! I just pop them into double-layered freezer bags, then pull out what I need for cooking, no need to defrost.
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Nice post here, I’ve got a veritable boat load of kumquats right now.
Chutney and marmalade and such wouldn’t really be used in my home by most folks…is there any recipe or way to use these in muffins, cookies or something easy to bake that’s good? Maybe not. It’s a challenging fruit for me and gotta say i do prefer loquats for just simple eating. But i need to find a solution besides cocktail garnish!
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Candied, eaten with ice cream and Grand Marnier.
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Annual revival of this thread. Since I won’t be enjoying So Cal farmers market kumquats this winter, I ordered some that will be arriving soon. Aside from popping directly into my mouth, any new ideas?
The chutney that Shrinkrap made earlier in this thread looks very enticing. Any further feedback on that? I do love a nice spicy chutney.
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Weird.
Indian style Pickles are usually allowed to “cure”(hang out) for a while before using but I have never heard of doing so with Chutney.
Oh, just saw this was resurrected from a year ago 
We have a citrus “glut” in California yards every year around now. Not that there’s anything wrong with that! 
I don’t think the advice about a chutney maturing has changed. I have not been able to find an explanation, but here
it says
“The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for at least three months before eating. Freshly made, they taste harsh and vinegary –”
I believe hers is an “English” perspective, so who knows what that means. 
This one suggests the presence of vinegar was an influence of the British.
I call Bullshit on Delia.
Age a Coconut Chutney for even a day and you will have savory Toddy.
Cooked Fruit Chutneys are just like Jams , they do not get better with age.
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That sounds interesting! I’ve never had a coconut chutney! Probably because I am always looking for ways to procrastinate and things that keep.
Most of the Chutneys that I am familiar with from South India are made and eaten fresh.
Coconut, Mint, Cilantro, Peanut, Tomato, Tamarind Etc… Pickles on the other hand are almost always aged and made from almost anything Mango, Lime, Eggplant, Prawn, Chili, Bitter Gourd or Garlic just to name a few.
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Those sound delicious! Husband loves tamarind balls.
I have some tamarind paste I made from pods for a different recipe. Does this recipe sound right?
What the British call chutney and what Indian chutney actually is are completely different things
Important to distinguish which one is talking about 
Do you have dates? They will give you a rounder flavor. Try this (the dry spices are optional btw). It freezes well too (but usually not solid).
https://www.tarladalal.com/sweet-chutney-quick-sweet-chutney-395r
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I do! For a salad recipe. I bought “Deglet Noor” after googling my choices in the grocery store. I wonder if medjool might be better for this. DIL might have a few of those squirreled away.
Of course, I have no idea how I would use this, ad I don’t prefer many sweet things. I think that was a concern with the kumquat chutney as well. I do remember liking it on grilled cheese.
Noor are fine, just soak them in hot water first.
My use for any sweet/sour chutney is with samosas or for chaat, so if you can’t think of where you’d use it I wouldn’t make a lot.
If you like chickpeas or other stewed beans, it makes a good condiment for them.
Grilled cheese, sandwich, or quesadilla, sure – not my thing, but then all the applications of fruit chutney are usually not my thing
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