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A new Chef’s Handyman cooking recipe! Today’s special Quince Chutney!
Yes, I do admit that these little nice fruits are really not that simple to prepare. Fruits with a soft shell and a hard core! It’s a battle with knife and power. To have the power in the meal, the quinces will meet today a hot and spicy ingredient. Chopping onion is to be learnt! Tears are streaming down my cheeks. What about my eye makeup? I will never learn it, not at any time. Who knows why I cannot do it without tears…..! The hot and spunky aroma of the chili does underline the mordant onion fragrance as well.
Good to know! At the end of this hard process it will turn in this tasty, delicious quince chutney!
Chef’s Handyman cooking recipe: Quince Chutney.
Peel quinces. Remove core and cut quinces in small slices. Heat olive oil in a pan. Add chopped onions and chili. Simmer for one minute. Add quince pieces. Season the ingredients with salt and black pepper. Add 1-2 tbsp. of quince jam or honey. Cover pan. Simmer for 10-15 minutes on low heat. Sprinkle with red balsamic vinegar.
Shopping list for 4 persons:
Fruits: 4 quinces
Vegetables: 2 onions, 2 chilies
Oil, Vinegar: 2 tbsp. olive oil, 1 tsp. red balsamic vinegar
Spices: Salt, black pepper
Jam, Honey: 2 tbsp. quince jam or honey
Chef’s Handyman cooking recipe tip: Substitute quince jam for honey. Serve this quince chutney with curry or chicken.
