Summary

Ingredients

• 300 g quince (s) - pulp, without core or skin
• 300 g apples, without core or skin
• 200 g suar
• Salt to taste, about 1/4 - 1/2 teaspoon
• 2 shallot (s)
• 1 small chilli pepper (s), red
• 1 piece (s) ginger, the size a walnut
• 100 ml apple juice
• 50 ml apple cider vinegar
• 1 piece (s) star anise
• 1 stick cinnamon

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Instructions

1. Dice quince and apples, mix with sugar and salt, leave to steep for about an hour.
2. Add the peeled, finely diced shallots and chilli pepper (without seeds) as well as the peeled and grated ginger. Pour in apple juice and vinegar, add spices.
3. Simmer everything while stirring until the mixture is thick (approx. 30 minutes). Remove the cinnamon stick and star anise, pour the hot chutney into prepared twist-off glasses.
4. Goes well with cheese and cold roasts.