A Barcelona food blog
Curry Club is the brain child of my friend Sarah, conjured up after hearing other British friends here bemoaning how much they missed curries and the lack of decent places to find them in Barcelona. That last statement I’ve yet to discover for myself, but until I do, Curry Club is here to give our social group a monthly fix. The idea is simple: each participant is given an ingredient and they have to bring along a curry made from it, there are no restrictions on which country your creation has to originate from. As the host this coming Friday it’s to me to supply the condiments, breads and rice and to nominate everyone’s ingredients. Stirred by the seasonal produce at the market, squash, pumpkin, spinach and sweet potatoes will play a main role in the dishes awaiting us.
I was also inspired by the appearance of quinces, an ingredient I’ve only ever tasted in membrillo, have never used and saw little of back in the UK. It got me thinking that they could be a good replacement to the usual mango used in indian restaurant chutneys.
So, pan hit hob and with a Madhur Jaffrey recipe for apple, peach and apricot chutney as a starting point I swapped the fruit and substituted cider vinegar for white wine vinegar to add another fruity, sharp note. You’ll need a sharp knife and a bit of brute force but the fruit should be chopped slightly smaller than I’ve done here as the chunks held their form much better than I expected. Otherwise this is a delicious, welcome change from the tropical fruit offering.Quince Indian Chutney
750g quince, peeled, cored and roughly chopped
50g sultanas or raisins
6 cloves of garlic, peeled and crushed
2 x 2.5cm cubes of fresh ginger, peeled and finely grated
400ml cider vinegar
2 teaspoons salt
½ teaspoon cayenne pepper
Bring all the ingredients to a boil in a heavy pan. Reduce the heat but keep to fairly vigorous simmer for about 30-45 mins until it is a thick jam like consistency. Stir frequently and reduce the heat as it starts to thicken so it doesn’t stick to the bottom of the pan and burn. Let the chutney cool and then store in sterilised jars or in a tub in the fridge if using in the next few days. Would also be good with cheeses or meats such as roast pork, ham or gammon.
Quince fruit photo courtesy of Suat Eman.