Mulled Quince Chutney

Preparation info
  • Makes about

    500 g

    • Difficulty


Appears in
On The Menu: Seasonal Recipes for a Culinary Life

By James Mackenzie

Published 2011

  • About

This chutney is served with the hare pasty but it works equally well with game terrine or cheese. Quince is in season in the autumn. It’s part of the same family as apples and pears and is a very hard and bitter fruit so it’s not recommended to be eaten raw.


  • 8 quince
  • 1 large white onion
  • 1 Bramley apple
  • 1


Peel the quince and cut into about 3cm chunks, discard any seeds and the tough white inside. The quince will start to oxidise but this won’t affect the finished chutney. Place in a large saucepan, peel and chop the onion, peel, core and then coarsely grate the apple, and add these to the pan. Place the star anise, cinnamon and cloves in a piece of muslin cloth and tie up with string, then add t