Quince – Horseradish – Chutney
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s)
- 300 ml wine, white, dry
- 0.5 liter ½ apple juice
- 180 g suar
- 30 g horseradish, rated
- 1 chilli pepper (s), pitted
- 1 lemon (s), add the juice
- 1 tablespoon balsamic vinegar
- 1 tablespoon sea salt with herbs
- Pepper, whiter
Print Recipe
Pin Recipe Instructions
- Rub the quinces with a dry kitchen towel and wash. Peel, quarter and core the fruit, cut into even wedges.
- (Prepare a liqueur from the skins and seeds.)
- Bring the white wine and apple juice to the boil.
- Let the sugar caramelize. Pour the apple juice and white wine mixture on top. Add the quinces and cook until soft. Take out half of the quinces and roughly chop them, set aside as an insert.
- Puree the remaining quinces. Add the horseradish, chilli pepper and wedges of quince, bring to the boil, remove from the heat source. Season to taste with lemon juice, vinegar, herb salt and pepper.
- Pour the chutney into preheated glasses and close immediately.
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