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Quince Chutney

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Ingredients
  Onions 3 , sliced
  Quinces 2 Pound, peeled cored and diced
  Apples 3 Pound, peeled cored and diced
  Raisins 1 1⁄2 Pound, peeled cored and diced
  Cayenne pepper 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), chopped
  Cider vinegar 2 Quart
  Candied ginger 1⁄2 Pound, chopped
  Ground mace 1 Teaspoon
  Ground cinnamon 1 Teaspoon
  Ground cloves 1 Teaspoon
  Ground ginger 3 Tablespoon
  Paprika 2 Tablespoon
  Kosher salt 2 Ounce
  Honey 4 Pound
Directions

1. Combine all the ingredients in a heavy kettle and bring to a boil.
2. Cook gently, stirring occasionally, for about 3 hours, or until the mixture is quite thick.
3. Pour the hot chutney into hot sterilized jars. Seal and process in a boiling water bath for 10 minutes. Cool and store in a cool, dark, dry place.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Boiled
Interest: 
Everyday
Servings: 
240

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Your rating: None
4.125
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 44 Calories from Fat 1

% Daily Value*

Total Fat 0.07 g0.11%

Saturated Fat 0.01 g0.07%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 90.9 mg3.8%

Total Carbohydrates 11 g3.7%

Dietary Fiber 0.45 g1.8%

Sugars 9.3 g

Protein 0.2 g0.41%

Vitamin A 1.5% Vitamin C 2%

Calcium 0.5% Iron 1.1%

*Based on a 2000 Calorie diet

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Quince Chutney Recipe