Chutney, like all jams and preserves, is a labour of love. This delightful quince chutney made from the Queen of Fruit is an afternoon’s work….. and the result is well worth it. Chutney is basically jam with vinegar and spices and the quince makes a chutney to die for.
At first glance this may seem a long list of ingredients but these tiny amounts of spices produce a wonderful taste. Have your measuring spoon/s ready and the ingredients lined up ready to go.
I always add a couple of drops of vodka to the top of the chutney before I seal the jar. The alcohol keeps the contents in good nick.
- 2 kilos Quince, peeled, cored, and sliced into 1/2 chunks
- 1 large yellow onion, finely chopped
- 1/2 cup raisins
- 1 1/2 cups light brown sugar
- 1 1/2 teaspoons salt
- 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
- 1/2 cup water
- 1 lemon, juiced
- Combine all 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.
- Add a drop of vodka to the top of the contents
- Put the jars in a cool, dark place for 1 to 2 months so that the flavours develop.