John Myers
Quince Chutny
The perfect quince chutny recipe with a picture and simple step-by-step instructions.
- 250 g Quince fresh, peeled, pitted, finely diced
- 50 g Onion cubes
- 25 g Fresh, finely diced or grated ginger
- 4 Tablespoon (level) Fruit vinegar
- 1 tsp Honey liquid
- 1 Pc. Finely chopped chilli pepper
- 1 Knife point Cane sugar
- 2 Pc. Cloves
- 4 Pc. Allspice grains
- 1 Pc. Cinnamon stick
- 3 Tablespoon (level) Williams Christ Brand
- 0,1 l Pear juice
- Salt
- 1 tablespoon Peanut oil
- I used pear quinces for this recipe. If you use apple quinces, you should use the same amount in apple instead of pear juice or pear brandy.
- Steam the onion cubes in peanut oil until translucent, add the honey and cane sugar and allow to melt. Add quince cubes and ginger and sauté as well. Add chili, cloves, allspice and cinnamon. Stir. Pour in the fire and the juice, cover and simmer for about 90 minutes. Season with salt.
- Fill into jars for storage. Keeps 3-4 weeks. Goes well with all poultry dishes, lamb, game, shellfish or as a flavor giver in Asian dishes.
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