Quince Date Chutney Recipes

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.

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.

SPICY QUINCE AND CRANBERRY CHUTNEY

Steps:

• Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
• Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.

QUINCE AND GREEN TOMATO CHUTNEY

Steps:

• Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
• In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
• Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
• Poor into 6 sterilised jars and seal.
• Leave for 3 weeks before using.