Cookbook:Quince Chutney

Cookbook | Ingredients | Recipes

Ingredients

• 1 tablespoon canola oil
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 1/2 pounds quinces (about 3), peeled, cored, and diced*
• ½ cup dried Bing (or other sweet) cherries, chopped
• 1 ½ cups loosely packed light brown sugar
• 3/4 cup apple cider vinegar
• 1 teaspoon grated fresh ginger
• 3 green cardamom pods, crushed
• 3 black peppercorns, crushed
• 1 cinnamon stick

Procedure

Heat the canola oil in a deep, non-reactive (stainless steel or enamel) saucepan over medium heat. Add the shallot and garlic and cook, stirring frequently, until

shallots are translucent.

Add remaining ingredients to the saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, stirring occasionally, for about an hour or until the

consistency is thick and jammy.

Serve chutney at room temperature.

May be refrigerated for up to 2 weeks.