Quince Balsamico Chutney

fx

Thu, 10 Mar 2016 12:28:10 GMT

I love gluts of quinces, lots of nice recipes!

fx

Thu, 3 Mar 2016 13:00:02 GMT

Quince on the compost - what a shame!

fx

Thu, 3 Mar 2016 12:59:20 GMT

When quinces come off the tree it is nice to have one recipe that is not jam to use them up! Glad this worked for you.

fx

Thu, 3 Mar 2016 10:27:46 GMT

Thanks for trying this Regine

susana

Tue, 23 Oct 2012 14:31:56 GMT

enhorabuena! La combinaci�n parece muy acertada y la exposici�n de la receta y fotos es fant�stica. Precisamente he encontrado tu web buscando "experimentar" un chutney de membrillo. De momento he hecho de nisperos y albaricoques (exquisito), de pi�a y cebolla (me pase de cardamomo) y de ciruelas amarillas (demasiado acido); nunca puedo repetir porque siempre lo hago a ojo y por intuici�n pero me cojo tu idea de combinacion de ingredientes y ya veremos q tal me sale. Probablemente buscare una textura menos entera. Gracias por compratirlo.

Louise Dickens

Wed, 9 May 2012 04:54:59 GMT

Made this chutney afew years ago when I had a glut of quinces. Was great. Now have surplus quinces once again so am making another batch. Hopefully it will just as good, although the quinces dont have such a strong flavour/smell as previous years.

Becky

Mon, 19 Dec 2011 20:40:55 GMT

Hello!
I was given a bag of fresh quinces and would love to make your chutney recipe above.It is the best I"ve seen so far. Very detailed.My hope is that you can translate the recipe into traditional measurements so I make it correctly, i.e., 1 cup, 4 oz, 1 teaspoon etc. Thank you! Regards, Becky

Regine

Tue, 15 Nov 2011 14:57:40 GMT

Hi, thank you very much for sharing this fantastic recipie.
I tried it yesterday and it turned out very nicely!
Since I only had some apples and no sultanas, I used dried apricots instead
and I like the result.
Thank you for this very nicely illustrated recipie.

Regine

Zdenka

Fri, 28 Oct 2011 18:32:20 GMT

Thank you for the inspiring recipe! I used only quinces (as we have too many of them this year) and added some rosemary. We had it straight away (still warm) with boiled smoked pork and mashed potatoes with sauerkraut, lovely! Thanks! Zdenka

jill

Thu, 27 Oct 2011 14:49:53 GMT

will try your recipe, using quince from friend who was throwing them on the compost. I have already made quince jelly and quince candy (pate de coing) twice this fall so offered to make quinch cutney for my friends" holiday eating. just got back from paris trip where restaurant had foie gras and quince cutney (cutney de coing) on the menue; so will cook up your recipe (and maybe freeze?) for christmas foie gras time; freezing perhaps better than sterilising which will probably destroy the texture of quince. jill, strasbourg, france

Claire Lewis

Wed, 5 Oct 2011 17:12:00 GMT

As it"s quince season again I am making your quince balsamico chutney ... it is cooking on the stove & looks quite delicious already.. I will take a picture & try and post it to you.
It"s refreshing to find a different way of using this beautiful fruit. Thank you!

Richard Tanimura

Mon, 26 Sep 2011 12:45:37 GMT

Some recipes are intuitively appealing. If you have cooked for any time, you can find something that says "Hmmm, that is a nice twist". I like very much the caramelizing of the sugar. I have done this in other recipes but never in my other chutneys. As Joyce wrote "Yes, yes, yes". Thanks.

SwissCup&Co

Mon, 27 Sep 2010 13:13:58 GMT

Hello Fran�ois,
(dites-moi si vous ne parlez pas Fran�ais et je vous �crirai en Anglais)
Tout d"abord, un immense bravo pour votre recette et les superbes illustrations!! Ca donne vraiment envie de la r�aliser.

J"ai not� une de vos r�ponses o� vous dites �tre � Gen�ve, est-ce toujours le cas? J"habite aussi en Suisse.

Etant � la recherche d"une tr�s bonne et belle recette de chutney de coings, je visite votre site aujourd"hui (27.9.2010) et je m"�tonne que les commentaires qui y figurent s"arr�tent en avril 2010! N"avez-vous plus eu d"int�ress�s depuis lors ou bien le site en question n"est-il plus d"actualit�?
Dans ma cuisine (et dans ma t�te) votre recette est en comp�tition avec une recette anglaise Spiced quince and date chutney de Mark Hix. Je vais donc analyser les 2 versions et si c"est la v�tre que je choisis, je me permettrai de vous en dire des nouvelles! Bonne suite dans vos essais et merci encore de le spartager avec nous tous, les anonymes!
Bien cordialement
SwissCup&Co

maria rosa

Tue, 20 Apr 2010 04:24:36 GMT

ME ENCANTO, MA�ANA LA HAGO Y DESPUES DE COMENTO. GRACIAS POR COMPARTIRLA

Mar�a Jos�

Sat, 3 Oct 2009 17:05:18 GMT

Hola:
Much�simas gracias por tu receta. S�lo he cambiado los chiles serranos por guindilla y he conseguido un chutney excepcional. Tengo un �rbol de membrillos en mi jard�n y ahora puedo aprovecharlos de otra forma m�s.
Un afectuoso saludo desde Espa�a, Mar�a Jos�.

leonoa

Thu, 30 Jul 2009 16:04:17 GMT

Hola, soy de Chile. En invierno los membrillos y las manzanas son abundantes. Tu receta qued� espectacular.

Gracias.!

Angela

Thu, 7 May 2009 02:02:27 GMT

I made your delicious chutney and took pictures too; have an email where I can send them? It looks handsome ;)

fx

Thu, 25 Sep 2008 04:09:50 GMT

Shirley, the chutney was delicious of course. Good luck with your quinces!

fx

Thu, 25 Sep 2008 04:07:29 GMT

Shirley, 1dl is 3.38 fluid ounces.

S D

Wed, 24 Sep 2008 16:53:29 GMT

1dl Balsamico ? Can you please tell me the English equivalent measure of 1dl ???

Thanks

S D

Wed, 24 Sep 2008 06:03:35 GMT

Yes, yes, but what did you think of the chutney ? I am about to try making it from the absolutely fabulous pale yellow quinces on my tree - they are the best ever.

Joe

Fri, 12 Sep 2008 17:26:02 GMT

Hi:

I am a Canadian and am looking for a recipe to make Ostrich Terrine. Can you help?

Thank You

fx

Mon, 31 Mar 2008 14:02:31 GMT

Danny, indeed cardamom pods go in there, but not too many. Thanks for visiting!

Danny

Mon, 31 Mar 2008 13:26:02 GMT

Do I spy cardamom pods also on your cutting board?

fx

Thu, 14 Feb 2008 15:34:09 GMT

Sandy, thank you so much for your comments! You are very right that printer-friendly recipes with Imperial and metric units would help. Some blogs like 101 Cookbooks publish textbook-grade recipes and I don"t - yet.

Sandy Temple-Raston

Thu, 14 Feb 2008 13:31:00 GMT

Thank you so much for this marvelous website. You are the only one that I"ve found that is completely in synche with how I like to cook! Your photography is outstanding. I am also a photographer and appreciate that I can practically taste the dish because of the beautiful color.If only there was printer friendly access to the recipe. It takes soooo long to copy it. You are terrific, thank you again! sandytdashr@sbcglobal.net

Creespalas4k

Thu, 27 Dec 2007 19:22:34 GMT

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Deborah Stratmann

Tue, 6 Nov 2007 15:04:42 GMT

I also loved read the the text and viewing the pictures. However, now I want to get this recipe to my kitchen without the use of computer. The format is not conducive to printing and I don"t see a printer friendly version. Cut and paste !I am looking forward to tasting this!

ExLabordiner

Thu, 12 Apr 2007 19:09:02 GMT

Please, give me contact address (email or msn) of this site administrator... Thanks!

fx

Mon, 26 Mar 2007 04:53:23 GMT

Thank you so much for your comment Asaf! I don"t cook for a living but admire very much those who do, it is such a demanding job, long hours, hard work and sometimes so many other factors affect the final outcome that one wonders if one can make a difference. And yet, where does a restaurant go without a good cook? Where do you cook? Please do send me your ostrich tenderloin pictures to Francois@micheloud.com . There is an ostrich farm next to Geneva airport, rather impressive animals!

asaf

Sat, 24 Mar 2007 05:48:32 GMT

Hello there.
I wanted to let you know that I truly enjoy reading your detailed
recipe. I cook for a living and still I admire your passion for food. I
dream of new dishes almost every night, I write menus for fun, I
absolutely love food and cooking makes me happy. I want to make an
ostrich terrine tomorrow. Let me know if you have any ideas on how
should go about it. I have a great way of making ostrich tenderloin, I
will send you some photos of it if you reply with your email. Where are
you located? Do you cook at a restaurant? Cheers, mate.-asaf