Best 4 Quince Date Chutney Recipes

Quince Date Chutney: A Culinary Symphony of Sweet, Tangy, and Spicy

Indulge in a taste of culinary excellence with our exquisite Quince Date Chutney, a harmonious blend of sweet, tangy, and spicy flavors that will tantalize your taste buds and elevate any dish. This versatile condiment, deeply rooted in Indian cuisine, is a symphony of ripe quinces, succulent dates, aromatic spices, and a hint of chili heat. Discover the art of chutney making with our curated collection of recipes, ranging from traditional Indian preparations to innovative fusion creations. Embark on a culinary journey that will transform your meals into unforgettable feasts.

Here are our top 4 tried and tested recipes!

QUINCE AND CURRANT CHUTNEY

Quince and Currant Chutney image

Categories Sauce Berry Fruit Thanksgiving Currant Quince Spice Bon Appétit

Yield Makes 2 1/2 cups

Number Of Ingredients 13

Ingredients

1 pound quinces (about 3 medium), peeled, quartered, cored, cut into 1/3-inch cubes (about scant 4 cups)
1 1/2 cups apple cider
1 1/2 cups chopped red onion
1/2 cup apple cider vinegar
1/2 cup (packed) golden brown sugar
1/2 cup dried currants
1/4 cup minced peeled fresh ginger
2 teaspoons grated orange peel
1 whole star anise*
1 teaspoon black mustard seeds
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground cardamom
1/8 teaspoon salt

Steps:

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.)
*A brown star-shaped seedpod; available in the spice section of some supermarkets and at specialty foods stores and Asian markets.

SPICY QUINCE AND CRANBERRY CHUTNEY

Spicy Quince and Cranberry Chutney image

This is a much more lively alternative to plain cranberry sauce and is one of my very favorites. I buy the quinces (membrillos) at a local Mexican grocery store. It is so worth the extra effort!

Provided by waterlily

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 1h45m

Yield 16

Number Of Ingredients 11

Ingredients

2 cups white sugar
½ teaspoon ground cloves
½ teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon salt
2 cups water
1 pound quinces - peeled, cored, and diced
1 orange, zested
½ cup orange juice
2 tablespoons white wine vinegar
3 cups fresh or frozen cranberries

Steps:

Stir the sugar, cloves, allspice, cinnamon, and salt together in a large saucepan. Stir in the water, then bring to a boil over high heat, stirring until the sugar dissolves. Add the quince, and reduce heat to low. Cook and stir until the quince have turned rose colored, 4 to 5 minutes.
Stir in the orange zest, orange juice, vinegar, and cranberries. Bring to a boil over high heat, then reduce heat to medium-low, and cook until the cranberries have burst and the chutney has thickened, about 20 minutes. Cool completely before serving.

Nutrition Facts : Calories 127.7 calories, Carbohydrate 33.1 g, Fat 0.1 g, Fiber 1.8 g, Protein 0.3 g, Sodium 75.7 mg, Sugar 26.5 g

QUINCE CHUTNEY

Quince Chutney image

This chutney has a spicy bite to it. You can reduce the chilli flakes or completely omit them. If you want a really spicy chutney, increase the chilli flakes to 2 teaspoons and even drop in a couple of hot pepper halves into the quinces when they boil, the night before. Remove them before proceeding with the final steps the next day.

Provided by Lulu Witt

Time 1h45m

Yield 600g

Number Of Ingredients 12

Ingredients

3 quince, peeled, cored, cubed into large pieces, seeds retained and placed in either a tea infuser or muslin bag
1 cup water
¼ tsp ginger
1 tsp garlic powder
½ tsp paprika
¾ tsp chilli flakes
½ tsp cardamom
½ tsp cinnamon
½ cup brown sugar or sub with ½ cup sugar & 1 Tbsp molasses/treacle/pekmez
¼ tsp salt
2 Tbsp vinegar
1 Tbsp pomegranate syrup

Steps:

The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.
Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.
The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces
Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet
Boil on high 5 minutes covered.
Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid
Turn it down to a medium heat, keeping it uncovered.
Allow the mixture to evaporate and thicken. Ultimately we want all the liquid to evaporate. Stir it every 4 or 5 minutes. It should be evaporated within 50 minutes, possibly sooner.
At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary
It should taste a little sour along with being sweet. Tweak it to your tastebuds. Keep stirring it until it is thick with very little liquid remaining.
Pour into a clean glass jar. Seal and refrigerate once cool.
Serve with curries, rice, cheese and bread, cold meat sandwiches etc.

QUINCE AND GREEN TOMATO CHUTNEY

Quince and Green Tomato Chutney image

Never heard of quinces before someone gave me a bag of them. This chutney is easy and perfect for Christmas.

Provided by babynewt

Categories Fruit

Time 1h30m

Yield 6 jars

Number Of Ingredients 9

Ingredients

800 g quinces, unpeeled, cored and chopped
200 g green tomatoes, chopped
250 g seedless raisins, finely chopped
250 g stoned dates, finely chopped
250 g brown sugar
2 1/2 cups malt vinegar
1 dessert spoon fresh ginger, finely chopped
1 teaspoon chili powder
1 teaspoon mustard powder

Steps:

Gently simmer the quinces, tomatoes, raisins and dates in 1 1/2 cups of the vinegar until soft and thick. Add the ginger and chilli powder in the last few minutes of cooking. Leave to cool.
In a separate pan heat the rest of the vinegar with the sugar until the sugar is dissolved. Leave to cool.
Add the sugar and vinegar to the fruit. Add mustard powder and stir well.
Poor into 6 sterilised jars and seal.
Leave for 3 weeks before using.

Nutrition Facts : Calories 478.1, Fat 0.8, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 123.1, Fiber 7.8, Sugar 89.3, Protein 3.2

Tips:

Choose ripe quinces: Look for quinces that are a deep yellow color and have a fragrant aroma. Avoid quinces that are green or have blemishes.
Peel the quinces before cooking: The skin of quinces is tough and bitter, so it's important to peel them before cooking. Use a sharp knife to remove the skin, being careful not to cut into the flesh of the fruit.
Cook the quinces until they are soft: Quinces can take a while to cook, so be patient. Cook them over low heat until they are soft and tender. You can test the doneness of the quinces by piercing them with a fork; they should be easy to pierce when they are done.
Use a variety of spices: Quince chutney is a great way to use up leftover spices. Feel free to experiment with different combinations of spices to create a chutney that suits your taste.
Let the chutney mature: Quince chutney improves with age, so let it sit for at least a week before eating. This will allow the flavors to develop and mellow.

Conclusion:

Quince chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It's a great way to use up leftover quinces, and it's also a fun and easy project to make at home. So next time you see quinces at the market, be sure to pick some up and give this recipe a try!