Quince Chutney   4 comments

One of the things I like about being here is that we don’t get too much food imported from all around the globe all year round so the different seasons bring different foods. At the moment quince and green apples are in abundance so I decided to make some quince chutney. I made some a few years ago and it lasted for two years but I made a few changes to this year’s batch. This is a great addition to meat or cheese sandwiches and goes well with roast chicken and most curries too.

This is how to make it:

Ingredients:

2½ kilos of quince finely diced or coarsely grated.
700g of soft light brown sugar (Esmer Tozu Şeker)
1 level teaspoon (tsp) Cumin seeds.
2 heaped tsp Coriander seeds.
12 Cardomom pods.
1 level tsp Cayenne pepper (Tatli Kirmizi Biber).
1 level tsp ground Turmeric.
110g fresh root Ginger (Zencefil) peeled and grated.
1 level tsp ground Cloves
800ml Vinegar.
8 cloves of Garlic peeled and crushed with 2 tsp Salt.
2 Spanish type onions finely chopped.

Notes:

I prefer my chutney to be more finely cut  so I use a coarse grater on the quince rather than chopping it.

You can use malt vinegar if you like, I prefer to use apple vinegar but experiment with others if you wish.

If you chop the garlic then mix it with the salt and crush it with the side of a big knife it makes a paste which blends into the mix well and doesn’t cause any exciting surprises.

You could use the same recipe but substitute green tomatoes for quince.

This picture shows the mixture at the start of the simmering process.

Day One:

Peel and grate/chop the quince. Put in a large bowl with the sugar and turn to distribute and mix it all well. Cover with clingfilm and leave in the fridge overnight.

Day 2:

Preheat a small frying pan and dry roast the cumin, coriander and cardomom. Crush or grind and put into a large preserving pan or saucepan add the quince and bring to a gentle simmer and let it simmer for 3 hours stirring from time to time. The liquid will turn to a thickish syrup. Remove from the heat and let it cool for 15 minutes or so then ladle into warm sterilised jars. Leave in a cool place for 8 weeks minimum.

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Posted November 10, 2012 by cukurbagli in Food

4 responses to “Quince Chutney

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  1. Looks good, Chris. I hope you will have a jar or two hardby when I come. I love Lamb in any shape or form and this chutney should go well with it. When I was in Kuzey Kibris, the lamb was always expensive and so was fish. I never understood why. Can you get Red Snapper or Pomfret in Kas?

    Carol and I are on th island of Kauahi. The Ono and Mahi-Mahi (grilled over charcoal) is great.

    Greetings from the loveliest of the Hawaiian archipelago.

    I’ll post photos later to my blog.

    Javaid.

    My Profile on Smashwords: https://www.smashwords.com/profile/view/jqazi
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    Javaid Qazi
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    Date: Sat, 10 Nov 2012 10:07:08 +0000
    To: alumclara@hotmail.com

  2. Hi Javaid

    Hope you’re enjoying yourself over there. Yes red snapper are available here, not sure about pomfret but sea bass and çupra are favourites.

  3. hi Chris

    i am writing from Sydney .

    i have a little cafe shop and have some quince to do something for special board
    i was looking for a right recipe and end up here at your blog. i just want to say you have made my dream come true. i am looking forward to have
    a similar life style of yours at some stage of my life 🙂

    i am going to cook your recipe today and have people tasted it and let them know where the recipe coming from.
    by the way to fix little mistake on your recipe ; ginger means in turkish is zencefil , feslegen is basil.

  4. Thank you very much for your comment Timur, I hope your chutney is wonderful. Thanks for the correction too, yes of course it is zencefil, I knew that but still I got it wrong, I will go and change it now. Çok teşekkür ederim.

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