Quince Chutney

Chutney is basically jam with vinegar and spices and the quince makes a chutney to die for. With this spicy mixture simmering on the stove,  my neighbours find excuses to drop in. Who could blame them?

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Quince Chutney

Course

Nibbles

Cuisine

Preserves

Servings

Ingredients

• 2 kilos kilos quinces peeled, cored, and sliced into 1/2 chunk
• 1 large yellow onion finely chopped
• 1/2 cup raisins
• 1 and 1/2 cups light brown sugar
• 3/4 teaspoon ground cumin
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon fennel seeds
• 1 cup white wine vinegar
• 1 cup apple cider vinegar
• 1 and 1/2 teaspoon salt
• 1/2 cup water
• Juice of 1 lemon

Course Nibbles Cuisine Preserves Servings Ingredients 2 kilos kilos quinces peeled, cored, and sliced into 1/2 chunk 1 large yellow onion finely chopped 1/2 cup raisins 1 and 1/2 cups light brown sugar 3/4 teaspoon ground cumin 1/4 teaspoon ground coriander 1/4 teaspoon ground cardamom 1/4 teaspoon ground black pepper 1/4 teaspoon ground cinnamon 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/2 teaspoon crushed red pepper 1/2 teaspoon fennel seeds 1 cup white wine vinegar 1 cup apple cider vinegar 1 and 1/2 teaspoon salt 1/2 cup water Juice of 1 lemon

Instructions

1. Combine all the ingredients in a large, heavy-based pot. Stir so that the sugar is dissolved, then bring to a boil over high heat.
2. Reduce heat and boil gently, stirring occasionally, for 45 minutes to 1 hour until mixture is thick enough to mound on a spoon.
3. Mash quince to desired consistency.
4. Let it cool slightly then ladle the chutney into jars, make sure to leave 1/2 inch of headspace.
5. Put the jars in a cool, dark place for 1 to 2 months so that the flavours develop.