Quince and Apple Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g quince (s) - pulp, without core or skin
- 300 g apples, without core or skin
- 200 g suar
- Salt to taste, about 1/4 - 1/2 teaspoon
- 2 shallot (s)
- 1 small chilli pepper (s), red
- 1 piece (s) ginger, the size a walnut
- 100 ml apple juice
- 50 ml apple cider vinegar
- 1 piece (s) star anise
- 1 stick cinnamon
Print Recipe
Pin Recipe Instructions
- Dice quince and apples, mix with sugar and salt, leave to steep for about an hour.
- Add the peeled, finely diced shallots and chilli pepper (without seeds) as well as the peeled and grated ginger. Pour in apple juice and vinegar, add spices.
- Simmer everything while stirring until the mixture is thick (approx. 30 minutes). Remove the cinnamon stick and star anise, pour the hot chutney into prepared twist-off glasses.
- Goes well with cheese and cold roasts.
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