Quince chutney
easy
40 mins
40 mins
Ingredients
- 7-10 Tbsp Juice of 1 lemon
- 3 Quinces (about 300 g each)
- 3 Onions
- 3 TABLESPOONS Oil
- 100 ml light balsamic vinegar
- 300 ml dry white wine
- 1–2 Bay leaves
- 5-6 Tbsp Sugar
- 8 Stem(s) Thyme
- 1 TEASPOON Cornstarch
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
Directions
- 1
Put about 400 ml water and lemon juice in a bowl. Wash, peel and quarter the quinces, cut out the core. Cut the quinces into pieces and put them immediately into the lemon water
- 2
Onions peel and chop finely. Heat the oil in a wide saucepan. Brown the onions in it. Add quince, vinegar, white wine, bay leaf and sugar, bring to the boil and let it boil down for about 30 minutes. 5 minutes before the end of the cooking time, wash the thyme, dab dry and remove the leaves
- 3
Stir starch and 1 tablespoon of water until smooth. Bind the chutney with it, bring to the boil again. Finally stir the thyme leaves into the chutney. Season to taste with salt and pepper. Fill quince chutney into boiled preserving jars and close them well. Shelf life in the refrigerator approx. 2 weeks
Nutrition Facts
200 kcal
26 g
6 g
1 g
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