Name: Quince-Date Chutney
Yield: Makes about 4 cups
Ingredients: 1/2 cup apple cider vinegar; 1/2 cup (packed) golden brown sugar; 3 large quinces (about 21 ounces), peeled, quartered, cored, cut into 1/2-inch dice; 2 large Granny Smith apples (about 24 ounces), peeled, quartered, cored, cut into 1/2-inch dice; 1/2 cup water; 2 tablespoons minced peeled fresh ginger; 2 teaspoons ground coriander; 1 teaspoon ground cardamom; 1 teaspoon salt; 1 cinnamon stick, broken in half; 1 teaspoon minced serrano chile with seeds; 1 cup coarsely chopped pitted Medjool dates (about 7 ounces); 2 tablespoons fresh lime juice

The flavor of this chutney improves if made at least one day ahead. Serve with: Indian dishes (such as basmati rice and curries), lamb, duck, pork chops, or sharp cheeses.

Test-kitchen tip:

The hard core of a quince must be carefully removed with a paring knife after each fruit is peeled and quartered. If the core is too hard to safely remove with a knife, try trimming off pieces around it, then cut them into a dice and discard the core.

Recipe notes

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