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Pumpkin, quince, and Swiss chard chutney

Pumpkin, quince, and Swiss chard chutney

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marcowood

marcowood

Community member

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

Ingredients

2Servings
½
Hokkaido pumpkin
½
quince
g
Swiss chard
½
onion
¼ tsp
ground ginger
¼ tsp
ground coriander
¼ tsp
ground nutmeg
½ tsp
black mustard seed
½ tbsp
ghee
75 ml
water
½ g
saffron
watercress (for serving)

Utensils

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

How-To Videos

See all
how-to-cut-quince

How to cut quince

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal143
Fat1 g
Protein5 g
Carb26 g
  • Step 1/ 3

    • ½ Hokkaido pumpkin
    • ½ onion
    • ½ quince
    • 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

    • ¼ tsp ground ginger
    • ¼ tsp ground coriander
    • ¼ tsp ground nutmeg
    • ½ tsp black mustard seed
    • ½ 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

    • 75 ml water
    • ½ 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!

  • Enjoy your meal!

    Pumpkin, quince, and Swiss chard chutney

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