Chicken with Indian quince chutney


Preparation time: 15 min.
Cooking or baking time: 1 hr.
Total preparation time: 1 hr. 15 min.

Compared to apples and pears, fresh quinces taste slightly sour, hard and astringent. That's why most people prefer apples and pears. But with cooked quince you can do a lot and prepare many delicious dishes.

This time I have something exotic-spicy - namely Indian quince chutney? decided that fits perfectly with chicken. Chutney tastes quite unusual for us Europeans. Of course, not everyone will like this sauce, that's a matter of taste. But those who like this flavor will delight the court!

Chutney is an Indian sauce that was brought to Europe during the colonial era by the English. Chutney contains fruits or vegetables as main ingredients. The sauce tastes really spicy with the curry. Other ingredients can vary the taste: Chutney can be spicy, sour and sweet or sweet and sour. The Indian sauce is considered as a side dish to hot and cold dishes or as a dip to bread or to bread and vegetable sticks.

In my recipe, I'll combine the quince chutney with chicken and serve rice as a side dish.


  • 3 pieces of chicken breast fillets
  • 2 pcs. Quinces
  • 1/3 pieces of hot pepper (you can also add only a little hot pepper, if sharpness is not your thing)
  • 1 tbsp mild curry powder
  • 1 tsp of mustard seeds
  • 0.5 t of caraway
  • 1 tsp brown sugar
  • vegetable oil


  1. In the first step, I peeled and gutted the quinces. Then I cut them into big pieces and put them in a pot. Then I put 1 glass of water in a saucepan, and the quinces cooked on low heat until all the water had leaked out.
  2. Then I cut a third of the hot peppers small. I warmed up the chopped chillies together with all other spices in a dry pan. This is how beautiful, intense spice aromas were created.
  3. Next, I mixed the cooked quince along with the warmed spices and sugar and mashed with a hand blender. The quince chutney was ready! I put the finished sauce in a bowl with a closing lid and let it go for a while.
  4. After the sauce was done, I cut the chicken breast fillets into medium sized pieces. I fried the pieces of chicken in a hot pan with vegetable oil until they turned golden brown. In retrospect, the chutney was added to the meat. So the pieces of chicken were cooked in the sauce for about 10 minutes over medium heat.

The finished quince chutney tasted sweet and slightly spicy. The fried chicken pieces, the fragrant rice and this sweet and spicy sauce were a good and delicious change!

BummTchoont (Quince Apple) || بہی || Safarjal || By Kashmir Food Fusion | January 2022