Japanese quince chutney

Name: Japanese quince chutney
Total time: 1 h 15 min
Yield: ± 3 jars of 250 ml
Ingredients: 600 g Japanese quince fruits; 2 onions; 1 sour apple; 200 ml cider vinegar (5 %); 150 g soft brown sugar; 100 ml water; 1 tbsp grated fresh ginger; 1 tsp mustard seeds; 1 tsp salt

Updated on 9 October 2026

Makes: ± 3 jars of 250 ml
Time: 1 hr 15 min
From: Flowering quince

Ingredients

600 g Japanese quince fruits
2 onions
1 sour apple
200 ml cider vinegar (5 %)
150 g soft brown sugar
100 ml water
1 tbsp grated fresh ginger
1 tsp mustard seeds
1 tsp salt

Method

Cut the fruits into quarters with a sharp knife, remove the stalks, flower remnants, cores and pips and dice them into pieces of about 1 cm. There is no need to peel them.
Peel the apple, remove the core and dice it. Chop the onions.
Put everything in a large pan with the vinegar, sugar, water, ginger, mustard seeds and salt. Bring to the boil and stir until the sugar has dissolved.
Simmer gently for 45–60 minutes, until the quince is soft and the chutney thickens. Stir regularly so that it does not catch.
Spoon the hot chutney into clean, sterilised jars to the brim, close and turn them upside down for 5 minutes.
Leave to mature for 2 weeks before eating.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge and eat within 3 weeks. Lovely with cheese, pâté or cold meat.