Spicy Quince Chutney

Posted on 22 November 2013

Spicy Quince Chutney

Have you started your holiday shopping yet?

Last year, I started giving preserves as holiday gifts to rave reviews. It was purely out of necessity. If you recall, I went wild preserving apricots and peaches last summer in Colorado. When I returned to California, I went on a strawberry rampage, which I kept mostly hidden from you (with the exception of a single Instagram photo).

This year, however, I have become a full-blown crazy canning lady. I’m ashamed to confess how many batches of preserves I’ve made (40+) and how many jars are stored in my garage (nearly 300 — and that doesn’t include what we’re already eaten).

Spicy Quince Chutney

Now, when people have excess from their backyard fruit trees (that’s how we do in California), they contact me. Which is how I ended up with over 10 pounds of quince (or is that quinces?) from a friend’s tree. While they waited to be preserved, they filled the kitchen with an indescribable fruity floral scent.

Of course — because you may as well call me the (boring) jam lady — I initially made a batch of quince jam with ginger and black pepper, inspired by a recipe from Aimee. The gorgeous coral result was well-balanced by a gingery zing and a black pepper bite.

Spicy Quince Chutney

But this month’s Can It Up demanded something non-jammy!

Although chutney is basically jam with vinegar with the addition of spices and raisins.

That makes it different enough to qualify as not jam for my purposes! This richly spiced tangy preserve is the ultimate condiment for your holiday table. It can be served with aged cheeses or pate as an appetizer or with any roasted meat as the main course.

Do you preserve as part of your holiday gift-giving? If so, when do you start?

Spicy Quince Chutney

Last year: Dried Dates Stuffed with Goat Cheese and Almonds

Spicy Quince Chutney

Yield: 8 8-ounce jars


4 pounds quince, peeled, cored, and sliced into 1/2 chunks
1 large yellow onion, finely chopped
1/2 cup raisins
1 1/2 cups light brown sugar
1 1/2 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1 cup white wine vinegar
1 cup apple cider vinegar
1/2 cup water
Juice of 1 lemon


Combine all the ingredients in a large stainless saucepan. Stir to dissolve sugar and bring to a boil over high heat.
Reduce heat and boil gently, stirring occasionally, for 45 minutes to 1 hour until mixture is thick enough to mound on a spoon. Mash quince to desired consistency.
Ladle hot chutney into hot jars, leaving 1/2 inch of headspace. Process for 15 minutes.
Allow flavors to develop in a cool, dark place for 1 to 2 months before serving.

Heavily adapted from Preserve It!

28 responses to Spicy Quince Chutney

  • Savannah miller says:

    I always make Strawberry jam for my home around the holidays :)…. My dad is a brat though and makes me share with him!

    Your recipe sounds yummy I’m going to give it a try :)

    • allfourburners says:

      Savannah, my husband (aka the official taste tester) has reserved his share of the many jars for himself. Enjoy!

  • katherine says:

    Oh YUM! This looks so good!

  • You are just like my sister…she’s a crazy canning lady too! I probably wouldn’t even attempt to can anything, but I sure to love it when I get them as gifts! (I can send you my address!)

  • Wow that sounds really good. I don’t can at all anymore. It isn’t cost effective where I live. Now when we move to FL I am sure I will because I will have more fruit available in abundance.

  • Xena says:

    I love quince even though they’re a pain to cut. They do smell so good. By the time November came along, our markets were out of quince. Wish I could even get one quince.

  • Sarah Bailey says:

    Oh this sounds so nice – I don’t think I have ever tried anything like it before. x

  • Mary says:

    This looks delicious! I love the pic of the spices, it just puts me in a cooking mood :)

  • I have never made or even had chutney. But it sounds really good.

  • Looks good but way too spicy for me. :)

    • allfourburners says:

      Diane, there’s a lot of spices, but it’s not too spicy hot. You can definitely cut some of the spices in half to suit your tastes.

  • Sheila says:

    you are fantastic to have made such delicious preserve. very creative and resourceful too to make it holiday gifts

  • I love chutney, but I never tried Quince :)

  • Lynn says:

    I’d love to hear tips on processing quince from everyone!

  • paula says:

    I love quince and chutney but I’ve never had a quince chutney and this sounds simply sublime. Bookmarking and pinning this recipe for sure!! Thanks!

  • judy says:

    Have a quince tree which is loaded at the moment. Made quince paste a couple of days ago. Will be trying this quince chutney tomorrow. The recipe sounds yum.

  • Kerri says:

    I recently was given a bunch of quince, this looks yummy! What do you think of using dried cranberries or cherries instead of raisins? Thanks!

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