Quince (Cydonia oblonga) is a bush sometimes used by city planners to fill hedges. Therefor your best bet of finding it is to pay attention to hegdes in the city. In the late fall to winter it will produce peer-like fruits with a very distinctive tangy taste to it. They work great as a base for chutney. They are ripe when they turn yellow. A good amount of sugar is required to balance out the acidity of the quince. This chutney works well with any dish that’s served with other types of chutneys.
Quince chutney
Spicy acidic chutney using wild picked quince
Servings: 300 ml
Equipment
- 1 saucepan
- 1 Sharp knife
- 1 cutting board
- 1 jar
- 1 sauté pan
Ingredients
- 300 gr cut quince
- 50 ml water
- 1 small red onion
- 4 dried chilies
- 1 tbsp apple cider vinegar
- 1 tsp ground coriander
- 0.5 tsp ground clove
- 1 tsp ground cinnamon
- 0.25 tsp cayenne
- 28 gr sugar
- 1 tbsp olive oil
Instructions
- Wash quince and remove seeds and chop in small pieces.
- Add the quince together with the water to the saucepan and bring to a boil.
- Chop onion in small pieces.
- Chop dried chilies in small pieces.
- Fry onions in oil in a sauté pan until soft.
- Add the onions, chilies, spices and sugar to the boiling quince and reduce the heat to a low simmer.
- Boil the mixture until you get a jam like consistency, if needed add water when the mixture gets too dry and is not soft enough.
- Add the mixture to a sterilized jar and turn upside down for 24 hours to pasteurize.
