Quince and Currant Chutney

Quince and Currant Chutney
Need a gluten free and vegan condiment? Quince and Currant Chutney could be a tremendous recipe to try. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 112 calories. This recipe serves 10. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up golden brown sugar, star anise, salt, and a few other things to make it today.

Instructions

1
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.)
Ingredients you will need
Star AniseStar Anise
Equipment you will use
Sauce PanSauce Pan
2
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
1
The hard core of the quince must be removed with a knife after each fruit is quartered. If the core is too hard to remove safely with a knife, trim pieces of fruit from around it, then cut the pieces into smaller cubes.
Ingredients you will need
QuinceQuince
FruitFruit
Equipment you will use
KnifeKnife
DifficultyMedium
Ready In45 m.
Servings10
Health Score2
Magazine