Moonraker Morsels

A Barcelona food blog

Quince indian chutney

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.

Quince

Quince

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 chutneyQuince 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

400g sugar

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 Indian chutney

Quince fruit photo courtesy of Suat Eman.

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8 comments on “Quince indian chutney

  1. Diana Chapman
    November 16, 2010

    And it was absolutely delicious! Looking forward to curry on fri xxx

    • butterytoast
      November 16, 2010

      Thanks Diana, glad you enjoyed it. There’s a big jar in my cupboard waiting to be tucked into then.

  2. Sarah P
    November 16, 2010

    The first rule of Curry Club is, you do not talk about Curry Club…

    Can’t wait to get stuck in to the quincey goodness on Friday! xx

    • butterytoast
      November 16, 2010

      Curry Club is too good an idea NOT to talk about.

  3. becca
    November 23, 2010

    I have to confess, think I ate most of one of the pots of that amazing chutney, cheers!!

    • butterytoast
      November 23, 2010

      You’re welcome, glad you enjoyed it. The cogs are working for more possible chutney combinations now. Hasta la proxima Curry Club.

  4. Chris Peacock
    November 21, 2013

    Can you tell me what kind of sugar you use please? Dark brown, light brown, white, or?………

    • butterytoast
      November 24, 2013

      Hi Chris,
      I just used white sugar as trying to get darker sugars can be a bit of a mission here but I think it would definitely benefit from some light brown soft sugar. Let me know how it went!

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This entry was posted on November 16, 2010 by in Moonraker's morsels and tagged , , , .
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