Quince Chutney
Healthy, because
Even smarter
Nutritional values
Quinces are rich in the source material pectin, which ensures good satiation and promotes healthy digestion. Certain tanning agents in the fruit, such as malic and tartaric acid, ensure that disease-causing bacteria are rendered harmless.
Raisins, which are rich in fibre, provide haematopoietic iron, which is important for the transport of oxygen.
Thanks to the coconut blossom sugar, this chutney does not require refined sugar; honey can also be used as an alternative sweetener. If you like it a bit hotter, you can add a finely chopped chilli pepper to the chutney.
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 80 g | (320 %) | ||
| Roughage | 13.4 g | (45 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 110 g |
Ingredients
- Ingredients
- 1 kilogram Quince
- 2 onions
- 1 pc fresh ginger (about 2 cm)
- 1 garlic clove
- 1 Tbsp butter
- 250 milliliters White vinegar
- 1 organic lemon
- 400 grams sugar
- 100 grams raisins
- 2 Cinnamon stick
- 1 tsp salt
- peppers
- 1 cloves
Preparation steps
Peel and quarter the quince. Remove the seeds and finely dice. Peel and finely chop the onions, ginger, and garlic. Heat the butter in a pan, and sauté the onions, garlic, and ginger. Add the quince and vinegar, and simmer gently.
Rinse the lemon in hot water, pat dry, and finely grate the zest. Remove the bitter white pith, and separate the whole fruit segments. Finely dice the segments. Add the lemon segments, sugar, raisins, cinnamon, salt, and cloves to the pan. Season to taste with pepper and simmer over low heat for 40 minutes stirring occasionally. Adjust the seasoning if necessary, then transfer into clean screw-top jars. Seal tightly and cool completely.
