Quince and apricot chutney recipe
Summary: I particularly like this jam to accompany my foie gras. Each person can, according to their desires, consume more or less. Sweet and slightly tangy, this quince and fig chutney will enhance your end-of-year table. But you can also enjoy it with fish or even game with, for example, a grand veneur sauce. This summer I will present you chutneys to accompany barbecues or large salads. Deliciously flavored quince and apricot chutney, it will please you if you like sweet and savory.
Quince and apricot chutney recipe for: 1.5 kg
Ingredients
- 300 gr of onions
- 300 gr of dried apricots
- 300 gr of figs
- 2 quinces
- 100 gr of raisins
- 2 cinnamon sticks
- 1 tablespoon of cinnamon
- 50 cl of white balsamic vinegar
- 10 cl of cider vinegar
- 30 gr of powdered sugar
- 10 cl of water
- 3 cloves
- 3 star badian
- ½ teaspoon of green anise
- 1 tablespoon of olive oil
Instructions
- Peel and mince the onions.
- Peel and cut the quinces into small strips.
- Cut the dried figs and apricots into small strips.
- Heat the oil in a casserole dish under a low heat.
- Add the onions and sear them without coloring.
- Add the fruit cut into strips
- Pour in the vinegars, sugar, cloves and star anise.
- Add the spoonful of green anise.
- Add the spices.
- Stir regularly, add the spoonful of cinnamon and the sticks.
- Cover lightly with water.
- Leave to cook for 1 to 2 hours, there should be no juice left
- Stir regularly.
Preparation time: 60 minutes
Cooking time: 120 minutes
Number of people: 1.5 kg
4 star rating: 1 review
What wine to drink with: Quince and apricot chutney
My favorite wine for this recipe: Jurançon grape variety large and small Manseng and Corbu blanc
Temperature between 6 ° and 8 °
Ingredients
Quinces
Add honey
Star anise and cinnamon stick
The cooked chutney
