Quince – Pumpkin – Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 large quince (s)
- 1 small pumpkin (s), about the same as the quince
- 4 onion (s)
- 4 cloves garlic
- 100 ml red wine vinegar, more if necessary
- 250 g cane suar
- Hot peppers, dried, or 1 to 2 fresh red peppers
- Curry powder, hot
- Paprika powder, hot pink
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Peel the quinces and cut out the cores, cut into small pieces or chop or grate in the food processor. Cut the onions into small pieces. Peel the pumpkin and cut into medium-sized cubes. Press the garlic cloves through the press.
- Heat some oil. Add the chopped quince, cook a little, then add the pumpkin and garlic, let it steep a little. Add the cane sugar and vinegar, reduce the heat and simmer until the pumpkin cubes disintegrate (about 30 minutes). Seasoning to get the spiciness you want. If necessary, add vinegar so that everything stays moist.
- When the pumpkins are soft, mash them. You can also check whether the quinces are soft enough.
- Fill into rinsed, screwable jars while still hot and close immediately. Makes about 5 250 ml jars.
- Tastes very tasty with game, duck
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