Quince and Ginger Chutney with Chilli
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 quince (s)
- 1 piece (s) ginger root, approx. 4 cm, 3 cm wide
- Vinegar, a good shot
- 4 teaspoons sugar
- 2 chilli pepper (s), red
- 1 clove (s)
- Pepper berries, pink
- Coriander seeds
- 1 pinch (s) salt
- Oil for frying
- possibly water
Print Recipe
Pin Recipe Instructions
- Finely dice the ginger and quince. Mortar the spices.
- Fry all ingredients (except vinegar) in hot oil, then add a little vinegar, add a little water if necessary. Season again because of the sweetness. Let the chutney simmer for 45 minutes, taking care not to let it get too hot.
- The chutney can be filled hot in mason jars or eaten straight away. Try it with strong cheese or camembert.
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