Quince Chutney Recipes

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QUINCE AND CURRANT CHUTNEY

Categories     Sauce     Berry     Fruit     Thanksgiving     Currant     Quince     Spice     Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 13



Quince and Currant Chutney image

Steps:

  • Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
  • *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1 1/2 cups apple cider
1 1/2 cups chopped red onion
1/2 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/2 cup dried currants
1/4 cup minced peeled fresh ginger
2 teaspoons grated orange peel
1 whole star anise*
1 teaspoon black mustard seeds
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cardamom
1/8 teaspoon salt

QUINCE AND GREEN TOMATO CHUTNEY

Never heard of quinces before someone gave me a bag of them. This chutney is easy and perfect for Christmas.

Provided by babynewt

Categories     Fruit

Time 1h30m

Yield 6 jars

Number Of Ingredients 9



Quince and Green Tomato Chutney image

Steps:

  • Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
  • In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
  • Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
  • Poor into 6 sterilised jars and seal.
  • Leave for 3 weeks before using.

Nutrition Facts : Calories 478.1, Fat 0.8, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 123.1, Fiber 7.8, Sugar 89.3, Protein 3.2

800 g quinces, unpeeled, cored and chopped
200 g green tomatoes, chopped
250 g seedless raisins, finely chopped
250 g stoned dates, finely chopped
250 g brown sugar
2 1/2 cups malt vinegar
1 dessert spoon fresh ginger, finely chopped
1 teaspoon chili powder
1 teaspoon mustard powder

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