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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The flavor of this chutney improves if made at least one day ahead. Serve with: Indian dishes (such as basmati rice and curries), lamb, duck, pork chops, or sharp cheeses. Ingredients:
1/2 cup apple cider vinegar |
1/2 cup (packed) golden brown sugar |
3 large quinces (about 21 ounces), peeled, quartered, cored, cut into 1/2-inch dice |
2 large granny smith apples (about 24 ounces), peeled, quartered, cored, cut into 1/2-inch dice |
1/2 cup water |
2 tablespoons minced peeled fresh ginger |
2 teaspoons ground coriander |
1 teaspoon ground cardamom |
1 teaspoon salt |
1 cinnamon stick, broken in half |
1 teaspoon minced serrano chile with seeds |
1 cup coarsely chopped pitted medjool dates (about 7 ounces) |
2 tablespoons fresh lime juice |
Directions:
1. Combine vinegar and brown sugar in heavy large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add quinces; cover and simmer until quinces are tender and liquid is absorbed, stirring occasionally, about 20 minutes. Add apples, 1/2 cup water, ginger, coriander, cardamom, salt, cinnamon stick, and chile; bring to simmer over medium heat. Cover and simmer until apples are tender, about 10 minutes. Stir in dates and lime juice. Transfer chutney to bowl and cool. Cover and refrigerate overnight. (Can be prepared 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)
2. Test-kitchen tip: The hard core of a quince must be carefully removed with a paring knife after each fruit is peeled and quartered. If the core is too hard to safely remove with a knife, try trimming off pieces around it, then cut them into a dice and discard the core.
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