Quince chutney with Aegina pistachios

Serving homemade condiments is a brilliant way of showing your guests that you have made an extra effort cooking for them. Pairing the main course with homemade chutney will make your guests, really intrigued. It can be made in advance but if not, it will fill your kitchen with wonderful smells, which your guests will find extra appetising.

According to its definition, this spicy condiment contains fruit, vinegar, sugar and spices. It can vary in texture from chunky to smooth and in degrees of spiciness from mild to hot. Chutney is a delectable companion to curried dishes. The sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Toast 70g of Aegina pistachios in a preheated oven in 160°C for 10 minutes. Meanwhile, remove the yellow skin from a mid-sized quince with a vegetable peeler and and peel it chunky.

Sauté a finely chopped onion in a pan, with 40ml evoo. Keep stirring in low heat until it caramelises. Add the peeled quince, a teaspoon of chilli flakes, 2 teaspoons of honey, 50g sugar, a cinnamon stick, a star anise, a tablespoon of balsamic vinegar and 50ml of apple juice. Simmer for 30-40 minutes until it forms a jam-like texture. Check the mix frequently and add water only if there is no liquid left.

Add the pistachios to a food processor (or blender) and pulse it to chop them coarsely. Add some freshly ground pepper, stir it well and serve. Alternatively, pour into sterile jars and use within six months.

We can’t help but thinking the wonderful sandwiches you can have with your leftover Sunday roast, Christmas or Thanksgiving turkey. Of course, we find this quince condiment perfect with a cheese board and/or charcuterie. Enjoy!

A while ago we wrote a blogpost on pistachios explaining what makes our Greek pistachios from Aegina Island (P.D.O) so special. You can find them online or on site in three different forms: roasted and lightly salted, roasted and unsalted and raw unsalted kernels.

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