Hearkening back to the no-fuss, mostly no-cook lunches of England’s farm workers, this modern update from New Zealand pairs rich cheeses and hearty sausages with tart elements like mustard and chutney for balance. Quince pairs beautifully with a host of cheeses—barnyard-y goat cheeses and grass-fed cheddars are particular stand-outs. Cooking the sugar to a deep golden brown gives the chutney a lightly bitter depth, cutting the fruity sweetness of the quince. Build out this bountiful lunch board with bakery-fresh sourdough boules and baguettes and a quick leafy green salad dressed simply with a drizzle of olive oil and and sprinkle of salt and pepper.

Maria Sinskey
October 2020

Gallery

David Malosh

Recipe Summary

active:
40 mins
total:
2 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Make the quince chutney
  • Heat oil in a large saucepan over medium. Add onion; cook, stirring occasionally, until onion is just starting to brown, 10 to 12 minutes. Add sugar; cook, stirring often, until sugar melts and turns a deep amber color, 8 to 12 minutes. Carefully add vinegar and mustard seeds. Cook, stirring occasionally, until mixture is thickened and syrupy, about 6 minutes. Stir in quinces, 3/4 cup water, raisins, salt, crushed red pepper, and star anise. Bring to a boil over medium-high. Reduce heat to medium-low; cook, stirring occasionally, until mixture is thickened and quince is softened, 35 to 40 minutes. Remove and discard star anise. Transfer chutney to a medium bowl. Let cool completely, about 1 hour.

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  • Serve chutney with sausages, cheese, bread, mustards, and salad.

Make Ahead

Chutney can be refrigerated in an airtight container up to 1 week.

Notes

New Zealand cheddar can be found at Whole Foods or amazon.com.

Suggested Pairing

Elegant, citrusy New Zealand Chardonna/\y.