Quince Chutney

Quince Chutney Recipe Version 2

Our take on quince jam is relatively sour and intense. We do not like jelly, so add this to the jam to make it more intense.

Ingredients

about 3 Kg Quinces

10 small onions

750g brown sugar

6 Dried Chillies

200g fresh Ginger

2 star anise

1 L Cider vinegar

about 10 1lb jars

Instructions

Peel and core the quinces, putting the peel and any parts of the core that come out without seeds (they have very woody centres) in one pan, the fruit in chunks in another. A third pile for compost contains the bruises and other bad parts as well as the parts of the cores containing seeds as they are poisonous. Quinces brown quickly, the Vinegar reverses some of this.

Seeded Part (top), Woody outer core for cooking below

Fruit in the pan, already gone brown

Peel and hard parts in second pan, ready for cooking

The bruises, seed cores and stalks for compost (not for eating)

Put the star anise in a tea sieve or something similar

Throw everything in a big pot (not aluminium or copper) and boil for 1.5 to 2 hours

remove star anise

jar

seems to be edible immediately, unlike most chutney.

To Try next

INGREDIENTS

• 3 quince, peeled, cored, cubed into large pieces, seeds retained and placed in either a tea infuser or muslin bag

• 1 cup water

• ¼ tsp ginger

• 1 tsp garlic powder

• ½ tsp paprika

• ¾ tsp chilli flakes

• ½ tsp cardamom

• ½ tsp cinnamon

• ½ cup brown sugar or sub with ½ cup sugar & 1 Tbsp molasses/treacle/pekmez

• ¼ tsp salt

• 2 Tbsp vinegar

• 1 Tbsp pomegranate syrup

INSTRUCTIONS

1. The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.

2. Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.

3. The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces

4. Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet

5. Boil on high 5 minutes covered.

6. Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid

7. Turn it down to a medium heat, keeping it uncovered.

8. Allow the mixture to evaporate and thicken. Ultimately we want all the liquid to evaporate. Stir it every 4 or 5 minutes. It should be evaporated within 50 minutes, possibly sooner.

9. At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary

10. It should taste a little sour along with being sweet. Tweak it to your tastebuds. Keep stirring it until it is thick with very little liquid remaining.

11. Pour into a clean glass jar. Seal and refrigerate once cool.

12. Serve with curries, rice, cheese and bread, cold meat sandwiches etc.