Indulge yourself this Christmas with one of Chef Graham Tinsley MBE’s finest recipes. The perfect accompaniment to the traditional turkey and cranberry.
Spiced Quince Chutney
- 2 onions, quartered
- 2 large fresh red chillies, deseeded
- 100g peeled fresh root ginger
- 3 cloves garlic, peeled
- 1 teaspoon coriander seeds
- A pinch of saffron strands
- 500g caster sugar
- 500ml white wine vinegar
- 1 cinnamon stick
- 2 star anise
- 500g (prepared weight) quinces, peeled, cored and cut into 1cm dice
- 500ml unsweetened apple juice
- 150g (prepared weight) eating apples (skin left on), cored and coarsely grated
- 100g ready-to-eat dried apricots, cut into 1cm dice
- Sea salt and freshly cracked black pepper
Put the onion, chillies, ginger, garlic, coriander seeds and saffron into a food processor and blend together until minced and combined.
Transfer the minced mixture to a large, heavy-based saucepan, then add the sugar, vinegar, cinnamon stick, star anise and some salt and pepper. Cook over a gentle heat, stirring to dissolve the sugar, then bring to a gentle simmer over a medium heat. Cook, uncovered, for about 8 minutes or until the mixture has reduced and thickened to a syrup.
Stir in the quinces, apple juice, grated apples and dried apricots, then bring the mixture back to the boil, stirring occasionally. Cook the mixture, uncovered, over a medium heat for 30–35 minutes or until the mixture is reduced to a thick consistency, no excess liquid remains and the quinces are soft, stirring occasionally. Taste and adjust the seasoning, if necessary.
Remove the pan from the heat and leave to cool for 10 minutes, then spoon the chutney into hot, sterilised preserving jars. Store for at least 1 week before using to allow the flavours to develop.
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