How to Make Quince Molasses

We now have a collection of molasses recipes that we cycle through year-round in our kitchen – pomegranate molasses, tamarind molasses, cumquat “molasses” and quince molasses. They are easy to make and divine with the sweet-sour flavours that can be used in spoon sweets, drizzled over sweet and savoury dishes, and mixed into dressings, soups, bakes and braises. They are essential accompaniments in our kitchen.

Here is the Quince Molasses we’ve been making for some time. It already appears on our Sister site, along with other quince recipes, but we are including it here too as part of our collection of molasses recipes.

Similar dishes include How to Use Quinces, Quince Molasses and Tahini Dip/Sweet, Turnips with Quince Molasses, and Quince Pickle.

Browse all of our Quince Molasses recipes, and our Molasses recipes (more to come). Or explore our Mid Autumn dishes.

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Sweet Quince Mustard | Mostarda Dolce | Quince Relish

Oh the Greeks! How wonderful is their food. This recipe is a mustardy Quince relish where the Quinces are cooked in port or Marsala. It is divine, and we use it when we are making large plates of mezze style food – spreads and dips, pickles, olives, crusty bread, fruits, dried fruits, nuts, charred vegetables, and so forth. Recently we have been using our wonderful Cumquat chutney as part of this plate – a new batch was made late one night after a gift of these small tart globular citrus.

For this year, we had half a quince left after braising some Quince and Leeks yesterday (also very delicious served with our Cumquat Chutney). This is the very last of this year’s buckets of quinces from our good friend. Sadly, the house no longer is permeated with the glorious scent of quince, but our cupboards are full of pickles, chutneys, quince paste, quince leather, quince jam, quince vinegar and quince molasses. Glorious.

So, back to this half quince. It was cooked in Marsala, but sweet port can be used, or a sweet wine like Madrodaphne if you have access to Greek wines. The roots of this type of dish is probably English, but it is now common in parts of Greece. Dried fruits can be used in stead of Quince,or added with the quince.

It is glorious with cheese. Try some of this relish and some Quince Paste, with your favourite cheeses.

Are you after similar recipes? Try Fruit Flavoured Vinegars, Leeks with Quinces, Onion Jam, Caponata, and Red Pepper and Apple Relish.

Browse all of our Relishes, all of our Quince dishes, and all of our Greek recipes. Or enjoy our Late Winter collection of recipes.

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Pickled Quince

Quince is a beautiful, fragrant fruit that is definitely underutilised. This is a pickle using Rice Vinegar (although this can be replaced with other vinegars) and some spices. It showcases how beautiful quince can be.

Try these other Quince recipes: Indian Pickled Quinces, Quince Salsa, Afghani Quinces with Split Peas, and Spiced Quinces.

Are you after other interesting pickles? Try Sweet Quince Relish, Jicama Pickle, Pickled Lemons, and Cumquat Pickles. Also try Quince Vinegar and Quince Molasses.

Browse all of our Quince recipes, and all of the Pickle recipes. Or take some time to explore our Mid Winter collection of dishes.

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Dried Turmeric Okra | Vendaikai Vathal

Ah Fryums. Dried vegetables that are then fried and served in sambar or kuzhambu, with yoghurt as a pachadi or raita, or as an accompaniment to rice.

To make these Okra Fryums they are soaked in yoghurt for 2 days and then dried. Traditionally they would be dried on rooftops in the hot sun, but as that is not possible here, a dehydrator will substitute. I used Vidhyas Home Cooking as a guide for making these.

Are you after other Vathal? Read this article about them and then try Mango Vathal and this other recipe for Okra Vathal. We also have Dried Mung Dal Nuggets.

Or perhaps other Okra dishes? Try Stir Fried Okra, Baked Okra in Dukkah, Spicy Dried Okra Snack, Pickled Okra, and Goan Fried Okra.

Browse all of our Okra dishes, and all of our Vathal. Have a look at our Autumn Preserving article. All of our Indian recipes are here, and our Indian Essentials here. Or simply explore our Early Autumn recipes.

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Teeny Dried Okra | Okra Vathal | Crispy Okra

There are lots of ways of drying Okra in South India, from the plain – salted and dried, to the curd-soaked okra similar to yoghurt chillies, to okra that is pre-cooked in chilli and tamarind and then dried.

This version partially dries the okra and then blanches them in salt and turmeric (how healthy!) before finishing the drying process. Like all Vathal, the dried okra are fried before use, and can be eaten as snacks, with yoghurt as a pachadi or raita, or included in dishes such as Vatral Kuzhambu.

Traditionally, in India, drying would be done on a roof top terrace in the hottest of suns. I once saw my neighbours put a whole sack of onions out in the sunshine for months to fully dry. Sadly, in other parts of the world, this is not possible. So here, I use a dehydrator with excellent results. You can also dry them in the oven.

Are you after some other Okra recipes? Try Dried Turmeric Okra, Crispy Okra, Okra with Chilli Spice Paste, and Goan Fried Okra. Read more about Okra here.

Or try some of our other Vathal and VadagamDried Mango, Another Method for Dried Okra, and Dried Mung Dal Nuggets.

You can check out all of our Okra dishes, and all of our Vathal and Vadagam. We have a guide to preserving Summer and Autumn fruits and vegetables for Winter. Or simply explore our Mid Autumn recipes.

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Fig Jam with Black Pepper, Cinnamon and Ginger

Glen Ewin Estate is a function centre in the Adelaide Hills that is a venue for weddings, conferences and other events. It also has cellar door tastings for small boutique wineries, it features a nice restaurant, and has a small fig orchard or two. In fig season, you can arrange to visit and pick your own figs. It is a lovely activity on a warm Late Summer or Autumn day, for those of us who love to eat and cook with figs. I had a leisurely drive through the hills, always a pleasure, to arrive about 20 minutes prior to their closing time, but that was all that I needed. Armed with enough figs for jam and a weeks worth of eating/cooking, I ambled home again. There is nothing like fresh figs straight from the tree.

The jam I made with the figs is similar to other jams I love to make. I don’t have much of a sweet tooth, so they are generally on the tart side, and are flavoured with spices. So today’s Fig Jam has black pepper, cinnamon, ginger and a hint of chilli, as well as a couple of slurps of some red wine that was sitting, ignored, in the fridge.

Two parts figs. One part sugar. Cook and cook. Be gentle. Bottle.

(I read this recipe a while ago, with a nice story about a Grandmother and her jam making.)

This jam is so easy to make. I make small quantities of jam and keep the jars in the fridge, so am not overly concerned about the fruit-sugar ratio. If you are making large quantities to store for longer periods, please adhere to appropriate fruit-sugar ratios.

Similar recipes include Strawberry and Rhubarb Jam, Quick Strawberry JamQuince Jam, and Crab Apple and Pomegranate Jelly.

Also try Boozy Baked Figs.

Browse all of our Jam recipes and all of our Fig dishes. Or explore our Early Autumn dishes.

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Preserved Sweet Chillies | A Sweet Chilli Jam

These sweet chillies are a variation on Sweet Chilli Sauce, – red chillies are simmered in a sugar solution until tender, and then stored in a glass jar. I will usually make small portions as it is an easy recipe, using a dozen or so ripe chillies from the garden. The preserve is then used over the next few days as an accompaniment to dishes. It is pretty delicious, especially with anything involving rice.

The syrup thickens like a jam or jelly, creating an interesting texture as well as flavour. The trick is to avoid over cooking otherwise you will have chilli toffee. The clearish jelly is strongly chilli flavoured, and the chilli pieces add texture and more heat. You will really enjoy this one. Today I used ripened chillies from the purple jalapeno chilli plant in the garden.

I love to serve this preserve on a cheese board (you have to be a chilli lover) and also mix it into creamy salad dressings.

Similar recipes include Green Chilli and Coriander Paste, Hot Sweet Chilli Jam, and Sweet Chilli Sauce.

Browse all of our Chilli dishes and all of our Preserves. Or explore our Late Summer dishes.

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Hot Sweet Chilli Jam | A Chilli Paste to Die For

Some years ago my friend Franz shared the recipe for a chilli jam he was making, and as I had chillies everywhere (in the freezer, on the bush, dried, drying), I made a couple of jars too. One I gave to my Thai friends, and they ate the whole (large) jar within a week. Oh my goodness! They loved the heat and the sweetness.

The other jar has been in the fridge all of those years. The reason is, we are always making chilli jams, pastes, purees…. There are always multiple jars open in the fridge and more containers in the freezer. This particular one came to the fore the other day when a sambal was needed for some okra with coconut rice. After the intervening time, the jam was still absolutely excellent (perhaps better for the maturing), and tasted incredible. I mixed it with some Chinese Chilli-Blackbean paste for an instant sambal.

Chatting with Franz, I told him the story and asked him to send me the recipe again. Catastrophe! Neither of us could find a copy! That made me search deeper and longer until I found it. Not wanting to lose the recipe again, we are posting it here so we know where it is! Please make and enjoy, it is amazing. I have tweaked the recipe a little to suit my preference and available ingredients.

Similar recipes include Preserved Sweet Chillies, Green Chilli and Coriander Paste, Chilli Jam with Deep and Complex Flavours, Red and Green Chilli Pastes, and Tomato and Chilli Jam.

Browse all of our Chilli recipes and all of our Pastes, Purees and Jams. Or explore our Mid Summer dishes.

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Gajar ka Achaar | Mustardy Carrot Pickle

A beautiful Punjabi pickle

Pickles are ubiquitous in India. Spicy green chilli pickles, Mango Pickles with Cardamom and Fenugreek, tiny Plum Pickles, yellow Cauliflower pickle, Apple Pickles, even Quince Pickle and Cumquat Pickles. You name it, every Indian household will have big jars filled with freshly made pickles sitting in the sunshine. This is a method commonly used to develop the flavours of the pickle and let them mature.

Making Indian pickles is so simple. Some are pickled in oil, some in an acid, like vinegar, or lemon or lime juice. It may take some time to allow the flavours to develop, but all good things take time.

Oil style pickles are common in North India, and salt and oil play important parts in the pickling process. Salt adds to the flavour, draws moisture out of the vegetable and inhibits bacterial growth. Oil acts as a barrier and keeps the vegetables moist. Different oils produce different tasting pickles.

Today’s pickle is a beautiful crunchy carrot pickle, made mustardy with the use of mustard oil and mustard seeds. It is a perfect accompaniment to parathas, vegetable pulao or any meal, really.

Are you after other Carrot Recipes? Try Carrot Rice, Cumin and Ginger Glazed Carrots, Carrot Thoran and an interesting Carrot Curry with Crumble.

Are you looking for Pickles? Try Quick Mango and Ginger Aachar, Fresh Green Apple Pickles, Pickled Okra, Pickled Jicama, and Pickled Cumquats.

Have a look at other Carrot Pickles, and all of our other Picklesour Chutneys too. All of our Carrot dishes are here. Or browse our Indian recipes, the Indian Essentials Series, and explore our Mid Spring recipes too.

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Ousback’s Grilled Pepper and Apple Relish / Chutney

I am not sure where I first came across Ousback’s recipe — he was very popular with Vogue Entertainment Magazine around the mid 1990, so perhaps it was there. Anders Ousback was well known as a lover of food and wine, and this relish of his was also well known and loved. He was influential in the Sydney food scene, and influenced many chefs and restaurant owners. This recipe of his has stood the test of time, and is as wonderful today as it was back then.

There were several variations of the Grilled Pepper Relish. The one below is the one that I love because of its freshness and the wonderful taste of the spices it includes.

I am sure the recipe that Anders used has provenance. You can see the origins in Elizabeth David’s Red Pepper Relish. And there are infinite purees and pastes of roasted red peppers, such as  Serbian Ajvar, an Eggplant and Roasted Red Pepper Relish.

Similar recipes include Harissa, Roasted Red Pepper Sauces, and Red Pepper, Eggplant and Tomato Pasta Sauce. Or try Fennel and Lemon Chutney, and Char Grilled Banana Chillies Stuffed with Tomatoes and Spices.

You might also liked to browse our Preserves recipes and our Capsicum recipes. Our Apple dishes are here. Or explore our Late Spring recipes.

This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006.  You can find other recipes from that blog in our Retro Recipes series.

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