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Quince chutney

Spicy acidic chutney using wild picked quince
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian
Keyword: chutney, fall, quince, sauce, spicy
Servings: 300 ml

Equipment

  • 1 saucepan
  • 1 Sharp knife
  • 1 cutting board
  • 1 jar
  • 1 sauté pan

Ingredients

  • 300 gr cut quince
  • 50 ml water
  • 1 small red onion
  • 4 dried chilies
  • 1 tbsp apple cider vinegar
  • 1 tsp ground coriander
  • 0.5 tsp ground clove
  • 1 tsp ground cinnamon
  • 0.25 tsp cayenne
  • 28 gr sugar
  • 1 tbsp olive oil

Instructions

  • Wash quince and remove seeds and chop in small pieces.
  • Add the quince together with the water to the saucepan and bring to a boil.
  • Chop onion in small pieces.
  • Chop dried chilies in small pieces.
  • Fry onions in oil in a sauté pan until soft.
  • Add the onions, chilies, spices and sugar to the boiling quince and reduce the heat to a low simmer.
  • Boil the mixture until you get a jam like consistency, if needed add water when the mixture gets too dry and is not soft enough.
  • Add the mixture to a sterilized jar and turn upside down for 24 hours to pasteurize.