Quince Chutney

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Half-jam, half-sauce, half-side dish, half-hot — the main vegetarian contribution of India to the world cuisine. Chutney can be made from any vegetables and fruits. Quince makes for one of the most refined variations. The flavor of the chutney is devilishly rich: so many vibrant spices, sweetness, spiciness — and the outstanding aroma of quince, but you can enhance the result even further by adding a shot or two of brandy or whiskey during the initial cooking stage.

Ingredients

Star anise - 2 pieces
Quince - 4 lbs
Spanish onions - 2 heads
Garlic - 8 cloves
Ground Cinnamon - 1 tablespoon
Thyme - 2 stalks
Balsamic Vinegar - 2 spoons
Raw cane sugar - 4 spoons
Ginger - 1.8 oz
Paprika - 1 tablespoon
Cardamom - ¼ spoons
Mild Chili Spice - 1 piece
Parsley - 0.7 oz
Butter - 1.8 oz
Salt - ½ spoons
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Finely chop the onion and garlic. Melt butter in a deep and spacious saucepan. Add some vegetable oil to it and sauté the onion and garlic in this mixture until softened.

Step 2

Add the peeled and cored quince, diced into small cubes, along with the finely chopped ginger to the same saucepan. Cook over low heat, stirring constantly, for five to seven minutes.

Step 3

Pour in the balsamic vinegar, add salt, place in the thyme leaves, sugar, cinnamon, cardamom, star anise, paprika, and finely chopped chili pepper. Stir, reduce the heat to low, and simmer, stirring occasionally, for forty minutes.