Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Chutney
Crostini
How it's done
Chutney
Rub the quince clean with a towel, peel, quarter, core and dice. In a pan, mix the quince with the apples, cane sugar and salt, cover and leave to absorb for approx. 30 mins. Add the shallots, ginger, garlic and chilli, pour in the apple juice and cider vinegar, bring to the boil, add the cinnamon, star anise and nutmeg, reduce the heat. Reduce the chutney to a thick consistency for approx. 30 mins., stirring occasionally. Ladle the chutney into clean, warmed jars, fill to just below the rim, seal immediately.
Crostini
In a frying pan, toast the slices of bread (without oil) for approx. 1 min. on each side. Top the crostini with the blue cheese, add the quince & apple chutney.
| Note: | Store in a cool, dark place for approx. 1 month. Once opened, keep the jar in the fridge and consume the chutney quickly. |
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