Anyone with a fruit tree will attest that you almost always end up with a glut. Turning fruit into chutney is the perfect way to capture that abundance so that it can be spread throughout the entire year. Quinces are perfect for preserving; the trees produce prodigious quantities of subtly perfumed fruit.
The ideal accompaniment for a piece of fatty, fried pork, such as bacon or sausages.
- 1.5 kg quince, peeled, cored and cut into small chunks
- 2 brown onions, roughly diced
- 370 g (2 cups lightly packed) brown sugar
- 500 ml (2 cups) apple cider vinegar
- 2 long red chillies, seeds removed and finely chopped
- 100 g ginger, peeled and finely chopped
- 1 cinnamon stick
- 2 star anise
- 1 tsp coriander seeds
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes: 4 x 500 ml (2 cups) jars
Place all the ingredients in a large heavy-based saucepan and bring to the boil over high heat. Reduce the heat to low and simmer gently, stirring occasionally, for 1–1½ hours until the chutney has thickened and is beautifully aromatic.
Transfer the hot chutney to 4 x 250 ml (1 cup) sterilised jars (see Note) and seal. You can use immediately or store at room temperature for up to 3 months; refrigerate after opening.
• To sterilise jars, 20 minutes before you need them, preheat the oven to 110C and line an oven tray with baking paper. Place the jars and lids (and seals, if using) in a large stockpot, cover with plenty of water, bring to the boil and boil rapidly for 10 minutes. Drain and place the jars and lids, upturned, being careful not to touch the lips or insides of the jars and lids, on the lined tray and leave in the oven to dry completely. Keep in the oven until ready to fill.
Photography by Benito Martin. Styling by Lynsey Fryers. Food preparation by Nick Banbury. Creative concept by Belinda So. Handmade ceramic cup by Agatha Pupaher.