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Quince Chutney

Quince Chutney

Quince Chutney


·         4-5 quince (1 quart diced)

·         2 cups white sugar

·         1 cup white wine

·         ½ cup white balsamic

·         ¼ teaspoon crushed red pepper

·         1 teaspoon fresh grated ginger

·         ¼ teaspoon 5 spice

·         Zest of one lime

·         1 tablespoon mustard seeds

Originally from India, chutney, by definition, is a spicy condiment made of fruits or vegetables with vinegar, spices, and sugar. It’s a great condiment to have in your back pocket to add to a cheese plate, or even put on a burger. The notes of sweet, sour, and spicy create a fusion of flavor that enhances almost anything you are pairing it with.

For those of you who do not know about quince, be prepared for a spectacular surprise. Though not as common as other fall fruits, the quince is an ancient favorite—its use in recipes dates back to the Roman Empire. The most notable aspect of this fruit is its fragrance, an aromatic blend of apple, citrus, and vanilla. Because of this prominent aspect, this amazing fruit is perfect for use in a chutney, thus I have decided to feature it in this week’s recipe (as well as preserving a secret stash for later use).


Step 1 Cut Fruit

                Cut the quince into ¼ section and remove the seeds as you would an apple. Next, dice the sections into ¼ inch pieces by slicing in half. The goal here is to first cut the fruit into strips and then into cubes.

Step 2 Make Syrup

                Combine the rest of the ingredients in a saucepan and bring to a simmer. Add the quince cubes and cook over medium heat for about 10 minutes. The golden point you are looking for is when the fruit is soft, but not mushy.

Next, remove the quince cubes and cook the syrup down on medium heat until it becomes a light, golden brown in color. This process should take about 20 minutes.


Step 3: Put It All Together

                After syrup had turned golden brown, reintroduce the cooked quince cubes back into the pot. Stir to combine and remove from heat. Let the hot chutney sit out on the counter until it reaches room temperature.


Until next time,

Chef Josh Charles