Put the tomatoes, shallots, potatoes, quince jelly and vinegar in a heavy saucepan and bring to a boil. Reduce heat to medium-low and cook for approximately 20 minutes.
Remove from heat and let it cool at room temperature. If the chutney is too acidic or too sweet, correct it with a bit of sugar or vinegar.
Heat oil in a pan (medium heat) and cook the black pudding for 2 minutes on each side until it is crunchy.
Garnish the black pudding with the cooled chutney and serve.
Preparation: Mary-Fleur St-Pierre
During SIAL 2016, which took place at the Palais des Congrès in
Montreal, our guests had the opportunity to taste the tapas created
especially for this occasion by the well-known Chef from Montreal,