Quince Chutney
Quince are the medieval cousin of apples. They are in season later in the year and are inedible raw because of the tanins. Quince is better known made in to a jelly to accompany cheese. Use them when they turn yellow. They also make good pot pourri as they give off a lovely aroma.
Preparation time: 25 minutes Quantity: Makes 2 jars Cooking time: 30 - 40 minutes
Ingredients
60g / 2 oz butter
4 quince - peeled and small diced
1 onion - small diced
4 tablespoons honey
4 tablespoons white wine vinegar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg or 1/6 freshly grated one
seasoning
Method
- Heat the butter
- Fry off the onions gently, softening but not browning for a few minutes
- Add the quince and cook for a further minute or so
- Add all else and simmer on a gentle heat for 30 minutes, stirring occasionally
- When the mix has lost it’s sauce, the quince is breaking down and the mix is thickened - it is done
- Store in sterilised jars until needed