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.

CHRISTMAS CHUTNEY

Steps:

• Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
• Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

QUINCE CHUTNEY

Steps:

• Place all ingredients into heavy bottom stockpot or dutch oven.
• Simmer and stir often to prevent scorching.
• Simmer until chutney thickens and all ingredients are incorporated.
• Remove from heat, and place in jars with lids.
• Seal jars in hot water bath and store in cool dark place.

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.