Quince Chutney
I have been hoarding a platter of yellow quinces on my desk for the past few weeks, not because these knobbly fruits are especially beautiful to look at but rather as a source of deep olfactory pleasure. Tantalized by their fruity-floral aroma of pineapple, pear, and roses, I was almost convinced that cooking the quinces would be a shame … until I got them into a pot and onto a spoon.
Ingredients
- 1 tablespoon canola oil
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 1/2 pound quinces (about 3), peeled, cored, and diced*
- 1/2 cup dried Bing (or other sweet) cherries, chopped
- 1 1/2 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
- 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.