Summary

Ingredients

• 1 kg quince (s)
• 250 grams sugar
• 3 shallot (s)
• 1 orange (s), organic
• 1 teaspoon salt
• 200 ml white wine vinegar, mild or honey vinegar
• 0.5 ½ vanilla pod (s)
• 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 cut them into very small cubes. Peel the orange peel very thinly and cut into fine strips. Then squeeze out.
4. Add the shallots, orange peel, orange juice, vinegar and vanilla pod 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 vanilla pod. (It can be washed, dried, and used for vanilla sugar.)
6. Fill into clean twist-off jars while still hot and close immediately.
7. The chutney lasts for at least 1 year and goes very well with cheese and game dishes.