Quince and Currant Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
2%
Quince and Currant Chutney
45 min.
10
122kcal

Suggestions


Are you ready to elevate your culinary repertoire with a delightful twist on traditional flavors? Introducing our Quince and Currant Chutney, a vibrant and versatile condiment that is sure to tantalize your taste buds. This recipe is not only vegetarian, vegan, gluten-free, and dairy-free but also a feast for both the eyes and the palate.

Imagine the captivating aroma of simmering quinces, tangy currants, and fragrant spices filling your kitchen. This chutney combines the sweet and tart notes of quince with the rich depth of dried currants, creating an irresistible blend that pairs wonderfully with various dishes. Whether you're looking to enhance a cheese platter, add a punch to roasted vegetables, or simply enjoy it as a dip or spread, this chutney will certainly impress your family and guests alike.

With just 45 minutes of preparation time, you can create a batch that serves up to 10 people, making it perfect for gatherings or as a thoughtful homemade gift. Plus, the subtle hints of ginger, cardamom, and star anise infuse each bite with warmth and complexity, turning simple meals into exotic experiences. Get ready to embark on a culinary adventure that not only nourishes but also excites the senses. Try our Quince and Currant Chutney today, and discover the magic it brings to your dining table!

Ingredients

  • 1.5 cups apple cider 
  • 0.5 cup apple cider vinegar 
  • teaspoon mustard seeds black
  • 0.5 cup currants dried
  • 0.3 cup ginger fresh minced peeled
  • 0.5 cup brown sugar packed ()
  • 0.5 teaspoon ground cardamom 
  • teaspoons orange peel grated
  • pound quinces cored peeled quartered cut into 1/3-inch cubes ( scant 4 cups) ( 3 medium)
  • 1.5 cups onion red chopped
  • 0.5 teaspoon pepper dried red crushed
  • 0.1 teaspoon salt 
  •  star anise whole

Equipment

  • sauce pan
  • knife

Directions

  1. Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
  2. *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
  3. The hard core of the quince must be removed with a knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it, then cut the pieces into smaller cubes.

Nutrition Facts

Calories122kcal
Protein2.85%
Fat2.08%
Carbs95.07%

Properties

Glycemic Index
19.27
Glycemic Load
5.64
Inflammation Score
-2
Nutrition Score
3.2334782688514%

Flavonoids

Cyanidin
0.01mg
Catechin
0.78mg
Epicatechin
1.97mg
Isorhamnetin
1.2mg
Kaempferol
0.16mg
Myricetin
0.01mg
Quercetin
5.08mg

Nutrients percent of daily need

Calories:121.69kcal
6.08%
Fat:0.3g
0.45%
Saturated Fat:0.04g
0.27%
Carbohydrates:30.41g
10.14%
Net Carbohydrates:28.55g
10.38%
Sugar:19.69g
21.88%
Cholesterol:0mg
0%
Sodium:42.07mg
1.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.91g
1.82%
Vitamin C:9.96mg
12.08%
Manganese:0.17mg
8.63%
Fiber:1.86g
7.45%
Potassium:256.99mg
7.34%
Copper:0.11mg
5.51%
Vitamin B6:0.09mg
4.39%
Iron:0.76mg
4.23%
Magnesium:14.76mg
3.69%
Calcium:32.85mg
3.28%
Phosphorus:29.98mg
3%
Vitamin B1:0.04mg
2.89%
Vitamin B2:0.04mg
2.34%
Folate:7.66µg
1.91%
Selenium:1.29µg
1.85%
Vitamin B3:0.32mg
1.62%
Vitamin B5:0.11mg
1.12%
Vitamin A:55.97IU
1.12%
Source:Epicurious