Today I go on with my quince special.
This time I offer you something spicy, a chutney.
To be honest, I was never a chutney person. Actually I didn’t know, how to combine it, so some chutneys, I recieved as presents, still wait quite dusty in my cupboard. I am sorry.
But after cooking my first chutney, I had to taste it, so I tried it with basmati rice and some joghurt. That is the only way I enjoy my chutney until today, so if you have ideas, what to do with it, I’d be pleased to know!!
- about 1 kg quince fruit
- 500 g fresh plums
- 150 g soft brown sugar
- 180 ml apple cider vinegar ot white wine vinegar
- 2 tbsp neutral oil
- 1 shallot
- 1–3 fresh chillies, depending, on how spicy you like it
- salt & pepper
Peel and core your quince fruits and chop into 1 cm chunks. Halve and pit the plums.
In a non-reactive pot heat the oil and gently fry the shallot until soft. Add the quince, cover and let cook on low heat for a couple of minutes. Now add all the other ingredients and let simmer for 20 minutes. Season with salt and pepper.
Fill in clean glasses up to the rim, close and turn bottom up for at least 20 min.
And here is a photo (I know it is horrible) of my dinner with persian saffron rice, chutney and soy-joghurt. But it was very tasty.