Medlar Chutney

Ingredients for 1 servings:

• 2 kg medlars
• 500 g shallot(s)
• 2 pieces of ginger, thumb-sized
• 4 cloves garlic
• 1 kg sugar
• 1 liter vinegar (honey vinegar)
• 4 tsp salt
• 3 tsp black pepper, freshly ground
• 2 tsp cinnamon
• 3 tsp chili flakes
• 1 tsp cayenne pepper

Instructions

Working time approx. 2 hours; Total time approx. 2 hours

delicious with meat, the preparation of the fruits is a bit time-consuming

Peel and finely dice the shallots, garlic, and ginger. Quarter the medlars, trim the stems and blossoms, remove the seeds, and peel off the cores. Finely dice the medlars. (If you don’t want yellow-brown fingers, wear gloves.) Combine all ingredients in a large pot and bring to a boil. Simmer the chutney over medium heat until thickened – this can take up to 3 hours! If you like, you can purée the chutney slightly. Because of the tough skin of the medlars, it will remain slightly chunky. Pour the hot chutney into jars. Immediately screw on the lids and turn them upside down. After a while, you can screw the lids on a little more tightly. Let the jars cool upside down. The chutney will keep for a good 2 years and tastes excellent with lamb, beef, and game. If you want to buy medlars, ask at Turkish fruit and vegetable retailers.