Quince Chutney
4 servings
60 minutes
Quince chutney is a fragrant sauce from Indian cuisine that combines sweetness, spiciness, and a hint of acidity. Its history dates back centuries when spices played a key role in local dishes. Quince, a fruit with a honey-like tart flavor, pairs perfectly with balsamic vinegar and spices to create a rich and complex taste. The chutney has a thick consistency and rich aroma where cardamom, star anise, and cinnamon add Eastern notes while ginger and chili provide spiciness. Served cold or hot, it complements meat, fish or cheese beautifully and serves as an exquisite accompaniment to rice and bread. This chutney is not just a sauce but a true culinary masterpiece that reveals the uniqueness of Indian gastronomy.
1
Finely chop the onion and garlic. Melt butter in a deep and spacious saucepan. Add vegetable oil and sauté the onion and garlic in this mixture until soft.
- Red onion: 2 heads
- Garlic: 8 cloves
- Butter: 50 g
- Vegetable oil: 50 ml
2
Add the peeled, cored, and diced quince along with finely chopped ginger to the same saucepan and sauté, stirring constantly, for five to seven minutes.
- Quince: 2 kg
- Ginger: 50 g
3
Pour in balsamic vinegar, add salt, thyme leaves, sugar, cinnamon, cardamom, star anise, paprika, and finely chopped chili pepper, mix, reduce heat to minimum, and simmer, stirring occasionally, for forty minutes.
- Balsamic vinegar: 2 tablespoons
- Salt: 0.5 teaspoon
- Thyme: 2 stems
- Cane sugar: 4 tablespoons
- Ground cinnamon: 1 teaspoon
- Ground cardamom: 0.3 tablespoon
- Anise (star anise): 2 pieces
- Sweet paprika: 1 teaspoon
- Chili pepper: 1 piece
4
Add finely chopped parsley, mix, and simmer for another five minutes. Serve cold or hot.
- Parsley: 20 g