Why not combine some quince into a sweet mango chutney. It gives a nice texture to the spread. If you remain light on the spices, the perfume of quince is not overwhelmed and instead complements the sweetness of mango and adds some fruity texture to the chutney. The taste is given spice and heat with cayenne pepper, ginger and cumin. Seeds of cardamom give a fragrant hit. The turmeric is here mainly to add to the colour but is a classic component of Eastern pickles and chutneys. We think this mango and quince concoction would be perfect with cold cuts of meat or cheese. Something different to use up your Turkey at Christmas and a perfect chutney for gifting. We will be serving with with mini popadums as one of the canapes when we hold our supperclub next month, for who can resist a crispy popadum and the sweet heat of pickles and chutneys? You will see an occasional Indian drift in our spice addiction for the next few weeks as we run through ideas and recipes for our event.
As a basis for our recipe we used this apple and quince chutney over at BBC good food but made lots of adaptations as you will see below.
To get the best out of many of the spices used in Eastern cooking, it helps to heat them for 10 minutes in a hot oven. This helps to release the flavour rich oils so we added that step in our version. It is optional but we think it makes a difference.
This recipe make 2 500ml (0.5 quart) jars – one for keeping and one for gifting, but feel free to scale up if you like the recipe.
As well as spices, some warming ginger, chopped finely to keep a definite hint of its presence, and a squeeze of lime its citric flavour adding contrast to the acetic acid of the preserving vinegar.
You will need to stand over the pot, stirring as the mixture bubbles volcanically thickening into a thick syrupy chutney.
- 2 Quinces
- 2 Mangoes
- 1 Star anise
- 1/2 tsp cumin seed
- 1/2 tsp black mustard seeds
- 2 teaspoons groundnut oil
- 2cm cubed piece of fresh root ginger, peeled and cut into thin shreds or grated.
- 10 cardamom pods - remove the seeds
- 1/4 tsp ground turmeric
- 1/4-1/2 teaspoon Cayenne chilli powder
- 300ml water
- 2 Limes
- 300ml White Wine Vinegar
- 400g Caster (Powdered) sugar
- 1 teaspoon Salt
- Preheat oven to 200 Deg C
- Peel and chop the quinces
- Slice the mango and use your knife to score lines into the flesh without going through the skin. Push the slices to make the pieces of mango fan out and slice them away from the flesh.
- Squeeze the lime juice
- Put the anise and cumin seed into a small roasting dish and heat for 10 minutes, then grind them using a pestle and mortar or a spice mill.
- Heat the groundnut oil in a preserving pan and add the ground spices,turmeric and dardamom.
- Add the ginger and cook for a few minutes
- Add the quince and 300ml water
- Cook till for around 8 to 10 minutes until the quince is slightly soft
- Add the mango and chilli powder, cover the pan and cook for another 20 minutes.
- Then remove the lid, add the vinegar and sugar. Stir frequently and continue to simmer the mixture on a low to medium heat for another 40 minutes (or until the mixture is syrupy and thick).
- Pour into sterilised jars and allow to cool.
We are adding this to Bookmarked recipes at Jacqueline’s excellent blog Tinned Tomatoes since making a mango chutney has been on our minds for a while and the BBC good food recipe was one we bookmarked (then adapted!)