Quince Chutney
by candi
|
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.
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.
Preferably use untreated quince and cut them in quarters.
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.
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.
NB!
- Peeling raw quinces is mission impossible as they are very hard! Therefore, I recommend blanching them first. This will help all subsequent preparation steps.
- 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 ;)
