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Pineapple, Quince and Cranberry Chutney

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Pineapple, Quince and Cranberry Chutney

The perfect pineapple, quince and cranberry chutney recipe with a picture and simple step-by-step instructions.

  • 1 Pc Pineapple, fresh and diced
  • 2 Pc. Quinces, freshly cleaned and diced
  • 100 Size Fresh cranberries / cranberries
  • 3 tbsp Elderflower vinegar
  • 0,5 tbsp Coconut oil
  • 0,5 tsp Ground turmeric spice
  • 0,5 tsp Ground cinnamon
  • 0,5 tsp Cumin
  • 0,25 tsp Ground chili habanero
  • 0,25 Tl Salt
  • 0,5 Tl Ginger
  • 1 Pc. Onion, finely chopped
  • 250 ml Water
  • 2 El Elderflower syrup
  • 1 tsp Corn starch mixed with a little water
  1. Heat the coconut oil and fry all the spices in it. Fry the quince cubes and the pineapple cubes after 2 minutes.
  2. After about 4 minutes, deglaze everything with the water, syrup and vinegar, stir everything well and let it boil for about 30 minutes. 3 minutes before the end of cooking, add the fresh cranberries and stir in.
  3. At the end of the cooking time just stir in the cornstarch and let it thicken slightly. Then pour into the previously sterilized twist-off jars. I had two 220 ml glasses for one serving each and two 280 ml glasses for the bigger hunger. Close the lid, which has also been sterilized, and let it cool down. Tastes great! Goes well not only with grilled meat, but also with freshly cooked rice or pasta. Have fun copying! … and GOOD HUNGER!
Dinner
European
pineapple, quince and cranberry chutney

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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