Best Quince Date Chutney Recipes

Quince Chutney image

Provided by Lulu Witt

Time 1h45m

Yield 600g

Number Of Ingredients 12

3 quince, peeled, cored, cubed into large pieces, seeds retained and placed in either a tea infuser or muslin bag
1 cup water
¼ tsp ginger
1 tsp garlic powder
½ tsp paprika
¾ tsp chilli flakes
½ tsp cardamom
½ tsp cinnamon
½ cup brown sugar or sub with ½ cup sugar & 1 Tbsp molasses/treacle/pekmez
¼ tsp salt
2 Tbsp vinegar
1 Tbsp pomegranate syrup

Steps:

The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.
Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.
The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces
Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet
Boil on high 5 minutes covered.
Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid
Turn it down to a medium heat, keeping it uncovered.
Allow the mixture to evaporate and thicken. Ultimately we want all the liquid to evaporate. Stir it every 4 or 5 minutes. It should be evaporated within 50 minutes, possibly sooner.
At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary
It should taste a little sour along with being sweet. Tweak it to your tastebuds. Keep stirring it until it is thick with very little liquid remaining.
Pour into a clean glass jar. Seal and refrigerate once cool.
Serve with curries, rice, cheese and bread, cold meat sandwiches etc.

Quince and Currant Chutney image

Yield Makes 2 1/2 cups

Number Of Ingredients 13

1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1 1/2 cups apple cider
1 1/2 cups chopped red onion
1/2 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/2 cup dried currants
1/4 cup minced peeled fresh ginger
2 teaspoons grated orange peel
1 whole star anise*
1 teaspoon black mustard seeds
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cardamom
1/8 teaspoon salt

Steps:

Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

Cranberry Quince Chutney image

Yield Makes about 3 1/2 cups, serving 8

Number Of Ingredients 14

a 12-ounce bag fresh or unthawed frozen cranberries, picked over
1 cup quince preserves* or apple jelly (about 12 ounces)
1 red bell pepper, chopped (about 1 cup)
1/4 cup firmly packed dark brown sugar
3/4 teaspoon ground coriander seeds
1 teaspoon mustard seeds
3/4 teaspoon dried hot red pepper flakes
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup raisins
1/4 cup cider vinegar
a 4-inch strip fresh lemon zest, removed with a vegetable peeler
1 medium onion, sliced (about 1 cup)
*available at specialty foods shops and some supermarkets

Steps:

In a large saucepan combine all ingredients except onion and simmer, stirring occasionally, 30 minutes. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made 1 week ahead and chilled, covered.
Serve chutney chilled or at room temperature.