Ginger-Quince Chutney



3 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 50
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.2 g
Carbohydrate 13 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 2 mg
Calcium 5 mg


4 cups chopped cored peeled quince (about 4 quinces)
1 cup sugar
1/2 cup dried currants
1/4 cup grated peeled fresh ginger
1/4 cup cider vinegar


Combine all ingredients in a nonaluminum saucepan. Bring to a boil; partially cover. Reduce heat; simmer 35 minutes or until the liquid almost evaporates.

Note: Store, covered, in refrigerator.

November 1997
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