Recipe: Quince Chutney

Name: Chutney de coing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Ingredients: 1 kg de coings (pesés épluchés et débarrassés des coeurs); 50 g de raisins secs réhydratés à l'eau tiède; 200 g de cassonade; 10cls (1 dl) d'eau; 20cls(2 dl) de vinaigre de cidre; 1 grosse cuillère à potage de miel d'acacia; 1 cuillère à café de sel; 3 cuillères à café rases de cinq-épices (mélange de badiane, cannelle, coriandre, cumin, clou de girofle); 1 cuillère à café de poivre noir; 1/2 cuillère à café de garam massala; 1/2 cuillère à café de curcuma (facultatif)

By Dubarry ★ ★ ★ ★ ★ 5/5 (1 reviews) Desserts

Prep 10 min

Cook 20 min

Total 30 min

Servings 4 serv.

to enjoy a little more of quince season (otherwise, it's excellent with green apple)

Ingredients for 4 servings

1 kg of quinces (weighed peeled and with cores removed)
50 g of raisins rehydrated in lukewarm water
200 g of brown sugar
10 cl (1 dl) of water
20 cl (2 dl) of cider vinegar
1 large tablespoon of acacia honey
1 teaspoon of salt
3 level teaspoons of five-spice (blend of star anise, cinnamon, coriander, cumin, clove)
1 teaspoon of black pepper
1/2 teaspoon of garam masala
1/2 teaspoon of turmeric (optional)

Step-by-step directions

1 put in a saucepan: the quince flesh cut into small dice, the brown sugar, the water and the raisins. mix with a spoon and let rest for ½ hour
2/ add the vinegar, salt and finely ground spices and stir
3/ bring to a boil then lower the heat and let stew (the quince dice should not break down too much by covering halfway. watch that the chutney doesn't stick. add a little water if needed
4/ let cool before putting in jars for flavor osmosis.
you can sterilize the jars.
to accompany curries, cold meat (duck), pâtés or to try with a foie gras terrine.

Chef Patrick's Comment

Classic recipe, personally for this chutney I make a gastrique based on honey vinegar from Gâtinais. You can also do the same by replacing the quince flesh with white or purple figs.

Chutney Confiture Coing Terrines et pates