Quince chutney to Kasseler

Name: Quince chutney to Kasseler
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Quinces (3-4 pieces); 250 g Onions; 3/4 l apple juice; 300 g Sugar; 7-10 Tbsp z. e.g. browner; 150 ml White wine vinegar; 1 TABLESPOON Mustard seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 discs released Kasseler cutlet (à approx. 150 g); 2 TABLESPOONS Oil; 7-10 Tbsp Marjoram

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Quinces (3-4 pieces)
250 g Onions
3/4 l apple juice
300 g Sugar
7-10 Tbsp z. e.g. browner
150 ml White wine vinegar
1 TABLESPOON Mustard seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 discs released Kasseler cutlet (à approx. 150 g)
2 TABLESPOONS Oil
7-10 Tbsp Marjoram

Directions

1
Wash, quarter, peel, core and cut the quinces into small pieces. Peel and chop the onions
2
Bring quinces, onions, apple juice, sugar, vinegar and mustard seeds to the boil and simmer open over a low heat for about 1 hour, stirring occasionally. Remove from heat and season with salt and pepper. Fill chutney into prepared twist-off glasses (makes 3 glasses of approx. 300 ml each) and close them. Let it cool down upside down
3
Fry the cured pork loin in hot oil for 3-4 minutes on each side. Season with pepper and a little salt. Arrange the pork loin and some chutney, garnish. Serve with mashed potatoes and melted marjoram butter