Wanting to venture onto the savory side with my quince culinary adventures, I decided to use the last of the cherry tomatoes from Belle, fennel from my High Ground Organics CSA box, some tepin chilis from Jenn Erickson, and more of my quince from the Novaks to make a fiery quince-tomato chutney.
5 crushed tepin chilis
1 sliced fennel bulb
2 T minced garlic
1 C cherry tomatoes
1 can diced tomatoes
4 C peeled, cored, sliced quince
1 t Hawaiian alaea salt
1 T ground ginger
1 t smoked paprika
1/2 C white balsamic vinegar
1/2 C red wine
1 C organic granulated sugar
In a large saucepan, I crushed 5 tepin chilis - this chutney has a lot of heat, so adapt as needed - and heated them with olive oil. Then I added the rest of the ingredients. Bring to a boil, stirring frequently. Reduce to a simmer, stirring about 1 hour until thick. Place in hot water bath for 10 minutes.
I plan to serve this with a rack of lamb or pork tenderloin.
1 sliced fennel bulb
2 T minced garlic
1 C cherry tomatoes
1 can diced tomatoes
4 C peeled, cored, sliced quince
1 t Hawaiian alaea salt
1 T ground ginger
1 t smoked paprika
1/2 C white balsamic vinegar
1/2 C red wine
1 C organic granulated sugar
In a large saucepan, I crushed 5 tepin chilis - this chutney has a lot of heat, so adapt as needed - and heated them with olive oil. Then I added the rest of the ingredients. Bring to a boil, stirring frequently. Reduce to a simmer, stirring about 1 hour until thick. Place in hot water bath for 10 minutes.
I plan to serve this with a rack of lamb or pork tenderloin.
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