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Quince Chutney
by candi

quince chutney
INGREDIENTS
1 kg of quinces already peeled and blanched
120 ml apple vinegar
450 / 500 g of sugar
50-60 gr of fresh ginger
2 cloves of garlic
4 cloves
1 cinnamon stick
1 pinch of salt

zest of half a lemon
Chili to taste
Chutney is a thick sauce of Indian origin that contains fruits, vinegar, sugar, and spices. Just like relishes and mustards, it is used as a condiment.
Here I propose a chutney based on the very fragnant quince fruit. I was inspired to make this chutney only imagining the heavenly match of the two main flavors that dominate it - combination of the zestiness of ginger and the sweetness of quince fruit. Adding just a hint of cinnamon and clove, I managed to find a whole new purpose with this awesome autumn fruit which sadly seems to have fallen into oblivion.
Enjoy this delicious chutney with some cheese, an Indian dahl or in whatever way your imagination suggests.
PREPARATION
Preferably use untreated quince and cut them in quarters.
1. My friend Luca's organic quinces
2. The spices you need
Put to boil for at least 15-20 minutes in a tall cooking pot. Let cool down and then peel the skin off. Once cooked and peeled, cut the quinces into small pieces.
3. Blanched quinces
4. Cut the quinces in small pieces
Peel the ginger and cut into 1 inch long strips, chop the garlic cloves and slice the lemon zest into strips. Then mix all the ingredients and spices in a tall pot and cook over medium heat for at least an hour, until it has taken a lovely amber color. Once your chutney reaches perfect density and texture, pour into sterilized glass jars while still hot and close with a lid to ensure airtight sealing.
5. Add all ingredients and let simmer slowly
6. Your chutney is ready
NB!
  1. Peeling raw quinces is mission impossible as they are very hard! Therefore, I recommend blanching them first. This will help all subsequent preparation steps.
  2. Pour the chutney in the jars while it is still hot and close immediately with a lid, to create vacuum and ensure airtight sealing. Make sure to clean the top of the jar from any excess chutney to avoid the melted sugar to stick, making it very difficult to open the jar ;)
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  • HOME
    • THE PROJECT
  • RECIPES
    • ITALIAN FOOD >
      • DAILY 10 MINS RECIPES >
        • Spaghetti all'arrabbiata
        • Spaghetti col tonno
        • Shrimp & Zucchini Penne
        • Zucchini & Carrot Maccheroni
        • Zucchini Risotto
        • Spaghetti alla Puttanesca
        • Rigatoni all'Amatriciana
        • Spaghetti AOP
        • Insalata di Riso
        • Pasta alla Norma
      • FRESH PASTA >
        • Cappelletti >
          • Broth
          • Truffle
          • Asparagus
        • Orecchioni >
          • Burro e Salvia
          • Aubergine and Mozzarella
        • Tagliolini >
          • Clam Sauce
          • Mantis Shrimp Sauce
          • Scalogno
        • Tagliatelle >
          • Sauce Bolognese
          • Strigoli Sauce
          • Chicken Giblet Sauce
        • Strichetti >
          • Italian Sausage
          • Green Peas
        • Broth Soups
    • Fusion >
      • Quince Chutney
      • Turkey Roll
      • Autumn Meatloaf Mignon
      • Salmon Fillet with Herbs and Pink Peppercorn
      • Morocco Inspired Quinoa
      • Creamy Pumpkin Soup with Ginger Prawns
    • EUROPE >
      • DENMARK
      • SPAIN
    • SOUTH-EST ASIA >
      • India
      • Thailand
      • Cambodia
      • Laos
      • Vietnam
  • BLOG
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