Medlar Chutney

Summary

Prep Time	2 hrs
Total Time	2 hrs
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Peel and finely dice shallots, garlic and ginger.
Quarter the medlars, cut off the stem and flower, remove the kernels and also peel off the skin of the kernel casing. Then also finely dice the medlars. (If you don`t want to have yellow-brown fingers afterwards, you should wear gloves)
Mix all ingredients in a large saucepan and bring to a boil.
Reduce the chutney thickly over medium heat - this can take up to 3 hours!
If you prefer, the chutney can still be lightly pureed. Because of the firm skin of the medlars, it remains easily lumpy.
Pour the hot chutney into glasses. Screw this on immediately and turn it upside down. After a while, the lids can be screwed on a little more tightly.
Let the glasses cool upside down. The chutney can now be kept for a good 2 years and tastes excellent with lamb, beef and game.
If you want to buy medlars, you should inquire about them at Turkish fruit and vegetable sellers.

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