Pumpkin, quince, and Swiss chard chutney

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marcowood

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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)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
143
Protein
5g
Fat
1g
Carb
26g

Step 1/3

  • 1 Hokkaido pumpkin
  • 1 onion
  • 1 quince
  • 15 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 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!