Quince Chutney Recipe - The Accidental Locavore

Name: Quince Chutney Recipe - The Accidental Locavore
Cuisine: Asian, Indian
Ingredients: 1 tablespoon canola or vegetable oil; 1 large shallot, minced; 1 garlic clove, minced; 1 1/2 pounds quinces (about 3), peeled, cored, and diced; 1/2 cup dried cherries, chopped; 1 1/2 cups loosely packed light brown sugar; 3/4 cup apple cider vinegar; 1 teaspoon grated fresh ginger; 3 green cardamom pods, crushed; 3 black peppercorns, crushed; 1 cinnamon stick

5 steps

Updated at: Thu, 17 Aug 2023 08:47:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories1814.4 kcal (91%)

Total Fat14.8 g (21%)

Carbs427.8 g (165%)

Sugars321.1 g (357%)

Protein4.6 g (9%)

Sodium122.2 mg (6%)

Fiber16.6 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 tablespooncanola oil

1.5 poundsquinces

peeled, cored, and diced

½ cupdried cherries

chopped

1 ½ cupslight brown sugar

loosely packed

¾ cupapple cider vinegar

1 teaspoonfresh ginger

Instructions

Step 1

Makes about 3 cups.

Step 2

Heat the oil in a deep, non-reactive (stainless steel or enamel) pot over medium heat. Add the shallot and garlic and cook, stirring frequently, until shallots are translucent.

Step 3

Add remaining to the saucepan and bring to a boil.

Step 4

Reduce heat to low and simmer, uncovered, stirring occasionally, for about an hour or until the consistency is thick and jammy.

Step 5

Serve chutney at room temperature and enjoy!