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

  • 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!

  • 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.

  • allfourburners says:

    Sheila, thank you! It’s fun.

  • allfourburners says:

    Bibi, I had never cooked with quince before this month. It’s fun — if you can find some.

  • allfourburners says:

    Lynn, if I can find some more quince, I’ll post those recipes too.

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