Gruber's Medlar Chutney. A sweet and sour chutney made from medlars – pleasantly spiced, for soft cheese, lamb, and poultry.

Gruber's Medlar Chutney is a sweet and sour chutney made from medlar pulp with onions, apple vinegar, ginger, mustard seeds, and a blend of spices. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The producer calls the medlar the "primal apple" – an old fruit variety that has become rare today.

Medlar Chutney from Gruber's Fruchtzauberei brings a fruit back to the table that many only remember from their grandmother's garden. The common medlar is an old fruit variety, also known as "Asperl" in Austria. Its brown fruits are hard and tart at the time of harvest. Only after the first frost or after some storage time do they soften and develop their sweet and sour flavor. Gruber's Fruchtzauberei processes this fruit into a chutney, a cooked condiment based on the Indian tradition. Fruit, vinegar, sugar, and spices combine to create something sweet and sour that has a place alongside cheese and meat.

Flavor

The producer describes the chutney as "a sweet and sour affair," pleasantly spiced. The medlar provides a round, soft fruitiness. Apple vinegar provides the acidity, while onions and spices make it savory. Ginger and mustard seeds add a subtle warmth that never dominates. The consistency is soft and easy to spoon.

Compared to the farm's other chutneys, this is the most balanced. The Red Currant Chutney is significantly more acidic and has more heat. The Grape Horseradish Chutney is sweet and relies on the pungency of the horseradish. This jar lies in between: sweetness and acidity are in balance. Those expecting a robustly spicy chutney will find it too subtle.

Use

The producer recommends it with soft cheese, lamb, and poultry. On a cheese board, it pairs well with Camembert, Brie, other white-mold cheeses, and creamy goat cheese. Try it also with baked Camembert from the oven: the warm, melting cheese and the cool chutney make a lovely pair. For a snack, a spoonful on farm bread with butter and soft cheese is sufficient. It also adds sweet and sour accents to a tarte flambée with goat cheese and red onions.

With lamb, the chutney is a fruity alternative to mint sauce. Serve it in a small bowl with grilled lamb chops, braised lamb shoulder, or ground lamb. For poultry, it pairs well with roast chicken, fried chicken breast, turkey roast, and duck. Also, in a sandwich with cold chicken, lettuce, and a little mayonnaise, a spoonful provides fruitiness and acidity.

Our tip: Fill puff pastry pockets with a piece of Brie and a teaspoon of medlar chutney and bake them until golden brown. Served warm, they are an easy snack for guests.

Origin

An old fruit variety like the medlar fits a farm with a long history. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz in Eastern Styria. The farm can be traced back to the year 1860. Fruit farming has been practiced there since the early 1990s, with a focus on apples.

René Gruber is a master fruit grower and takes care of cultivating the fruit varieties. Beatrix is a cook and is responsible for processing. The recipes are created by both tasting and experimenting together until the flavor is right. Everything is made by hand. The medlar chutney is one of the three chutneys that the farm keeps in its own range.

For whom

This chutney is for everyone who likes to try new things and wants to get to know an almost forgotten fruit. It fits the cheese board for guests, the Sunday lamb roast, and roast chicken on the weekend. As a small gift, the 120 g jar is a little story to give away, as many have never tasted the fruit before. If you prefer it fruitier and with pumpkin, try the Pumpkin Chutney. You can find all jars from Reigersberg on the Gruber's Fruchtzauberei page.

Note: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.

A sweet and sour chutney made from the old medlar – for soft cheese, lamb, and poultry from Eastern Styria.