This accompaniment condiment is made from fruits, sugar, ginger, vinegar or even peppers. That of the culinary author Lila Djeddi can enhance the simplest dish.
For 3 or 4 small jars
- 3 quinces,
- 1 apple,
- 2 dried figs,
- 1 red onion,
- 40 g of sugar,
- 2 cloves
- 1 stick of cinnamon cassia,
- 1 beautiful clove of garlic,
- 1 small piece of ginger,
- 1 cardamom pod,
- some pink berries and fennel seeds,
- 20 cl cider vinegar,
- 10 cl of water,
- 1 tbsp. unrefined salt.
The preparation
Peel and crush the garlic clove. Peel and chop the ginger. Open the cardamom clove and crush the seeds with the dish of a knife.
Dice the quinces and apples. Pour the vinegar and water into a saucepan over medium heat, add the garlic, ginger, cloves, cinnamon stick, cardamom seeds, fennel seeds, sugar, salt and, finally, diced quince, apple and chopped dried figs.
Cooking
Cover and cook over low heat for twenty to thirty minutes, until the mixture is well compounded. Remove from heat and add pink berries and fennel seeds. Place in small jars for later use.