Summary

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

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Instructions

1. Finely dice the ginger and quince. Mortar the spices.
2. 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.
3. The chutney can be filled hot in mason jars or eaten straight away. Try it with strong cheese or camembert.