Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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!
5. 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)
6. Fill into clean twist-off jars while still hot and close immediately.
7. The chutney lasts at least 1 year and goes very well with cheese.