My favourite equinox of the year is upon us here in the northern hemisphere!
And so I have been rationalising the last of the autumn to make way for the spring:
Membrillo, or quince paste:
I made masses of it last autumn and so still had loads left (yes, it does keep that long…)
But what I did not make enough of last year was
Quince Chutney
– golden, garlicky and quintessentially delicious…
So to get me through to the next quince crop I took the stored membrillo,
cooked it up with glühwein – the last half a litre,
as well as root ginger, much garlic, red wine vinegar and a dose of sea salt.
The result:
Membrillo Chutney
It is so good I shall be making it as part of my quince chutney programme this coming autumn.
And then I shall share my recipe with you too.
But for now: spring is here with a host of green and yellow flavours all of its own!
Oh, Thank You! I also have tons of membrillo from last year. This chutney looks heavenly – must experiment!
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Indeed – as experiments go this one was certainly a success. The consistency is “chutney-ketchup with chunky bits” depending on how finely you chop the onions. And works well as a dressing over leafy/cheesy/fruity/nutty salads 🙂
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Gorgeous colours and flavours – and move over Autumn – here comes Spring!!
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Indeed – I am literally making space for spring 🙂
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