Quince Chutney Indian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s)
- 4 tablespoon ghee or butter
- 30 g iner
- 2 teaspoons cinnamon powder
- 1 teaspoon, leveled anise powder
- 6 carnation (s)
- 2 small chilli pepper (s), possibly more or less
- 5 tablespoon sugar, brown
- 250 ml water
- 1 lime (s) or lemon, the juice it
Print Recipe
Pin Recipe Instructions
- Remove the core from the quince and cut into small pieces. Heat the ghee or butter in a saucepan. Then add ginger, cinnamon, anise, cloves, chillies and lime juice. While stirring constantly, let the spices brown a little, then add the quince and sugar, stir and pour in the water.
- Let it cook until the quinces are soft. Puree the quinces with a hand blender and bring to the boil again briefly.
- Pour the hot chutney into hot twin-off glasses and close immediately. Makes approx. 4 - 5 glasses. Goes well with all Indian dishes. For a longer shelf life, preheat the oven to 100 ° C and preserve the chutney for 40 minutes.
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