Quince and Currant Chutney
A flavorful autumn chutney combining sweet quinces with dried currants, aromatic spices, and fresh ginger. This vibrant condiment balances sweet, tangy, and spicy notes perfect for pairing with cheese or meats.
6 servings
45 min
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Ingredients
- •1 pound quinces
- •1½ cups apple cider
- •1½ cups red onion
- •½ cup apple cider vinegar
- •½ cup golden brown sugar
- •½ cup dried currants
- •¼ cup fresh ginger
- •2 teaspoons orange peel
- •1 whole star anise
- •1 teaspoon black mustard seeds
- •½ teaspoon dried crushed red pepper
- •½ teaspoon ground cardamom
- •⅛ teaspoon salt
Cooking Instructions
- 1.
Mix all ingredients in heavy large saucepan; bring to boil. Reduce heat to medium-low and simmer until almost all liquid is absorbed, stirring often, about 45 minutes. Discard star anise. (Can be made 4 days ahead. Cover; chill.)
45 min
- 2.
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
