Quince Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 teaspoon, leveled salt
- 0.25 liter ¼ vinegar (white wine vinegar)
- 800 g quince (s)
- 2 teaspoons ginger powder
- 1 teaspoon cinnamon
- 0.5 ½ lemon (s), untreated
- 0.5 teaspoon ½ pepper, coarse, black
- 150 g raisins
- 2 cloves garlic)
- 450 g suar
- 1 red pepper (s)
- 1 onion (s)
Print Recipe
Pin Recipe Instructions
- Peel and quarter the quinces, remove the core and cut roughly. Chop the onions and peppers into large pieces. Peel and finely chop the garlic and lemon.
- Put all ingredients in a saucepan and cook over low heat until the quinces are tender. Do not stir so much, otherwise it will be too musky.
- Pour the chutney very hot into preheated jars, close and place on the lid. Makes about 4-5 glasses.
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