Quince Chutney Nigella Recipes

QUINCE CHUTNEY

Steps:

• The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.
• Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.
• The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces
• Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet
• Boil on high 5 minutes covered.
• Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid
• Turn it down to a medium heat, keeping it uncovered.
• 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.
• At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary
• 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.
• Pour into a clean glass jar. Seal and refrigerate once cool.
• Serve with curries, rice, cheese and bread, cold meat sandwiches etc.

QUINCE AND CURRANT CHUTNEY

Steps:

• Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
• *A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.