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Pumpkin, quince, and Swiss chard chutney

Too few ratings

marcowood

Community Member

Difficulty

Easy 👌
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
Hokkaido pumpkin
quince
15 g Swiss chard
onion
½ tsp ground ginger
½ tsp ground coriander
½ tsp ground nutmeg
1 tsp black mustard seed
1 tbsp ghee
150 ml water
1 g saffron
watercress (for serving)

Utensils

  • cutting board
  • knife
  • frying pan (with lid)
  • spatula
  • bowl

Nutrition per serving

Cal
143
Protein
5 g
Fat
1 g
Carb
26 g
  • Step 1/3

    • Hokkaido pumpkin
    • onion
    • quince
    • 15 g Swiss chard
    • cutting board
    • knife

    Halve the pumpkin. Remove the seeds and cut into wedges. Peel onion and quince, and dice them. Wash the Swiss chard and roughly chop.

  • Step 2/3

    • ½ tsp ground ginger
    • ½ tsp ground coriander
    • ½ tsp ground nutmeg
    • 1 tsp black mustard seed
    • 1 tbsp ghee
    • frying pan (with lid)
    • spatula

    Sauté onion and quince pieces together with ground ginger, ground cilantro, ground nutmeg, mustard seeds, and ghee for approx. 2 – 3 min., or until translucent. Add the pumpkin dices and sauté briefly.

  • Step 3/3

    • 150 ml water
    • 1 g saffron
    • watercress (for serving)
    • bowl

    Mix water with saffron in a bowl. Add chopped Swiss chard to the frying pan, pour over the saffron water, and cover with lid. Cook for approx. 30 min. Serve with some watercress on top and enjoy!

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