Quince and Pumpkin Chutney
| Serves: 6 | Course: Accompaniment | Category: Chutneys | Machine: Cooking machine | Total time (min.): 55 |
This is a great recipe for using up any leftovers from pumpkin carving and delivers a warming hit of autumn however you choose to use it - with cheese and crackers, in a sandwich, or eaten directly from the jar!
Ingredients
- 500g Pumpkin
- 500g Quince
- 3 Shallots
- 1 tablespoon Curry Powder
- 1 teaspoon Mixed Spice
- 1 teaspoon Coriander Seeds
- 1 teaspoon Black Peppercorns
- 165g Light Brown Sugar
- 100ml Apple Cider Vinegar
- 50g Water
- Salt as needed
Tools
- Cooking Chef XL
- Jar
- Cooking chef xl bowl
Method
- Sterilize 3 clean jars
- Attach the Stir Tool and Stir Assist Clip
- Add pumpkin, quince, shallot, curry powder, mixed spice, coriander seeds, black peppercorns, light brown sugar, apple cider vinegar and water to the Cooking Chef XL Bowl
- Season with salt
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 2 min, 110°C, Speed OFF
- Cook with splashguard fitted until softened then scrape bowl - 20 min, 110°C, Stir 3
- Cook with splashguard fitted until thickened and let cool - 13 min, 110°C, Stir 2
- Transfer chutney to 3 jars
- Let cool completely
- Serve