Quince – Chilli Chutney
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 1 hr 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg quince (s)
- 250 grams sugar
- 3 shallot (s)
- 1 piece (s) ginger, half the size a thumb
- 2 chilli pepper (s), red and hot
- 2 teaspoons salt
- 200 ml white wine vinegar, mild or honey vinegar
- 1 stick cinnamon
- 0.5 teaspoon ½ pepper, Tasmanian
Print Recipe
Pin Recipe Instructions
- Wash the quinces and rub off the fluff. Then peel and core. You can make a very good liqueur from bowls and core houses - the recipe is in the DB.
- Cut the quince into very small cubes and mix with sugar and salt, leave to stand for about 1 hour to allow the liquid to steep.
- In the meantime, peel the shallots and ginger and also cut them into very small cubes. Core the chilli pepper and cut into fine strips.
- Add the shallots, ginger, chilli, vinegar and cinnamon to the quince. Bring to the boil once and then slowly reduce to a very low heat. Stir regularly towards the end, it burns easily!
- Chop the Tasmanian pepper very finely with a knife and stir in at the end. Season to taste with salt, sugar and Tasmanian pepper. Remove the cinnamon stick (it can be washed, dried, and used in a cinnamon liqueur)
- Fill into clean twist-off jars while still hot and close immediately.
- The chutney lasts at least 1 year and goes very well with cheese.
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