Summary

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)

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Instructions

1. 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.
2. 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.
3. Pour the chutney very hot into preheated jars, close and place on the lid. Makes about 4-5 glasses.