Quince Chutney Nigella Recipes

QUINCE AND CURRANT CHUTNEY

Steps:

• 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.)
• *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

SPICY QUINCE AND CRANBERRY CHUTNEY

Steps:

• Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
• Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.

CHRISTMAS CHUTNEY

Steps:

• Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
• Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

QUINCE CHUTNEY

Steps:

• Place all ingredients into heavy bottom stockpot or dutch oven.
• Simmer and stir often to prevent scorching.
• Simmer until chutney thickens and all ingredients are incorporated.
• Remove from heat, and place in jars with lids.
• Seal jars in hot water bath and store in cool dark place.

QUINCE CHUTNEY

Steps:

• To prepare Indian cuisine recipe quince chutney , you need a minimum of ingredients.
• Finely chop all products. Peel the quinces, remove the core and also cut as small as possible into cubes.
• Fry chopped onions and garlic in a mixture of butter and vegetable oil.
• Quince and chopped ginger add to the stewpan to the onion and garlic. Simmer the chutney, stirring occasionally, for 5-7 minutes. After add balsamic vinegar and other spices except parsley.
• Quince chutney and simmer for another 40 minutes over medium heat. Five minutes before the end of readiness add finely chopped parsley. They serve quince chutney in cold or hot form for rice, chicken and other dishes.