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Quince And Lemon Chutney

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  Quinces 3 Pound, peeled and cored (1 1/2 kilogram)
  Lemon 1 Large, chopped
  Ground allspice 1 Teaspoon
  Ground coriander 1 Teaspoon
  Cloves 4
  Peppercorns 6
  Cinnamon stick 2 Inch
  Fresh root ginger 2 Inch, peeled
  Salt 1 Teaspoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Sultanas 8 Ounce (225 gram)
  Stem ginger 4 Ounce (125 gram)

Put the quinces and lemon in a saucepan.
Tie the spices in a cheesecloth bag and add to the pan with all the remaining ingredients.
Bring to the boil, then simmer for about 45 minutes, or until thick and reduced by about half.
Remove the cheese-cloth bag.
Pour into hot, sterilized jars and seal.

Recipe Summary

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1876 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2042.9 mg85.1%

Total Carbohydrates 505 g168.3%

Dietary Fiber 48.2 g192.9%

Sugars 219.7 g

Protein 17 g35%

Vitamin A 12.3% Vitamin C 487%

Calcium 49.6% Iron 90.9%

*Based on a 2000 Calorie diet

Quince And Lemon Chutney Recipe