An easy way to store quinces, so you can enjoy them all year round. This quince chutney is sweet and sour at the same time, a perfect side dish!
The main thing:
Made by Véronique
Published at 2018-10-04, this recipe is for 8 people and takes 45 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Peel the shallots and divide them into thin half rings. Peel the quinces, remove the core and chop into pieces. Make sure the pieces aren't too large, but also not too small.
Crush the cardamom pods, this way the flavours will enhance.
Heat a knob of butter in a pan and sauté the shallots shortly. Add the pieces of quince and cook them a few minutes more. Add the spices and apple cider vinegar and let it simmer for about 5 minutes before you also add the sugar.
Let it simmer on low heat until the quince pieces are softened enough. Season with some more sugar, depending how sweet you like your chutney. Remove cardamom pods.
You can serve this lovely chutney immediately, or store in weck jars. Make sure the jars or sterile and add the chutney while it's as hot as possible and set upside down for a short while. Enjoy!