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Quince Chutney

Delicious Quince ChutneyPreserve
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 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

Instructions

  • 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.