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Quince chutney recipe

If you’re looking for a way to use the quince in your HeroGo box, give this chutney a try!

A great recipe from Kitchn, it’s full of incredible flavours that’ll go great with puff pastry as a starter, or on a cheese board after dinner.

Give it a go, and don’t forget to share a picture to @herogomena with #herogolife.

Nutritional content

Servings: 6 servings

Prep time: 15 minutes + cooking time


327 kcal

Total fat









  • 1 tbsp oil

  • 1 shallot, minced

  • 1 clove garlic, minced

  • 680g quince

  • 60g dried cherries

  • 300g light brown sugar

  • 175ml apple cider vinegar

  • 1 tsp fresh ginger, grated

  • 3 green cardamom pods, crushed

  • 3 black peppercorns, crushed

  • 1 cinnamon stick


  1. Start by preparing the quince. Use a peeler to remove the skin, then cut the fruit down the middle. Next, chop each half into three or four wedges, cut out the core, then dice the wedges.

  2. When you have prepared all the ingredients, heat the oil in a large pan over a medium heat.

  3. Add the shallots and garlic then cook, stirring often, until the shallots soften.

  4. Add the rest of the ingredients to the pan, then bring the mixture to the boil.

  5. Reduce to a low heat and simmer, uncovered, for about an hour. Make sure you stir the mixture occasionally - you’ll know it’s ready when the mixture reaches a thick, jammy consistency.

  6. Let it fully cool, then transfer to a sterilized jar.

  7. Serve this delicious chutney at room temperature.


To store: Once it has fully cooled, keep it in the fridge for up to 2 weeks.


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