Sauces

Quince and Ginger Chutney with Chilli

by Editorial Staff

Summary

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 3 quince (s)
  • 1 piece (s) ginger root, approx. 4 cm, 3 cm wide
  • Vinegar, a good shot
  • 4 teaspoons sugar
  • 2 chilli pepper (s), red
  • 1 clove (s)
  • Pepper berries, pink
  • Coriander seeds
  • 1 pinch (s) salt
  • Oil for frying
  • possibly water
Quince and Ginger Chutney with Chilli
Quince and Ginger Chutney with Chilli

Instructions

  1. Finely dice the ginger and quince. Mortar the spices.
  2. Fry all ingredients (except vinegar) in hot oil, then add a little vinegar, add a little water if necessary. Season again because of the sweetness. Let the chutney simmer for 45 minutes, taking care not to let it get too hot.
  3. The chutney can be filled hot in mason jars or eaten straight away. Try it with strong cheese or camembert.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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