Summary

Ingredients

• 1 kg quince (s)
• 4 tablespoon ghee or butter
• 30 g iner
• 2 teaspoons cinnamon powder
• 1 teaspoon, leveled anise powder
• 6 carnation (s)
• 2 small chilli pepper (s), possibly more or less
• 5 tablespoon sugar, brown
• 250 ml water
• 1 lime (s) or lemon, the juice it

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Instructions

1. Remove the core from the quince and cut into small pieces. Heat the ghee or butter in a saucepan. Then add ginger, cinnamon, anise, cloves, chillies and lime juice. While stirring constantly, let the spices brown a little, then add the quince and sugar, stir and pour in the water.
2. Let it cook until the quinces are soft. Puree the quinces with a hand blender and bring to the boil again briefly.
3. Pour the hot chutney into hot twin-off glasses and close immediately. Makes approx. 4 - 5 glasses. Goes well with all Indian dishes. For a longer shelf life, preheat the oven to 100 ° C and preserve the chutney for 40 minutes.