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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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
Ingredients
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Instructions
- 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.
- Reduce heat and boil gently, stirring occasionally, for 45 minutes to 1 hour until mixture is thick enough to mound on a spoon.
- Mash quince to desired consistency.
- Let it cool slightly then ladle the chutney into jars, make sure to leave 1/2 inch of headspace.
- Put the jars in a cool, dark place for 1 to 2 months so that the flavours develop.
