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Quince and ginger chutney with chili

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Ingredients for 4 servings:

  • 3 quinces
  • 1 piece(s) of ginger root, approx. 4 cm, 3 cm wide
  • Vinegar, a good shot
  • 4 tsp sugar
  • 2 red chili peppers
  • 1 carnation(s)
  • Pepper berries, pink
  • Coriander seeds
  • 1 pinch of salt
  • Oil for frying
  • possibly water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

delicious with cheese or grilled food

Finely dice the ginger and quinces. Grind the spices in a mortar. Sauté all ingredients (except the vinegar) in hot oil, then add a little vinegar and a little water if necessary. Season to taste for sweetness. Let the chutney simmer for 45 minutes, taking care not to overheat. The chutney can be poured into jars while still hot or eaten immediately. Try it with strong cheeses such as Camembert.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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