Quince chutney

Name: Quince chutney
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 15.00 quinces peeled, cored; 250.00 g onion finely chopped; 60.00 g garlic cloves, finely chopped; 60.00 g fresh ginger finely grated; 4.00 green pepper deseeded and finely chopped; 4.00 red pepper deseeded and finely chopped; 250.00 g peaches dried, finely chopped; 250.00 g apricots dried, finely chopped; 7.00 ml mustard powder; 50.00 ml salt; 1.00 Litres brown sugar soft; 2.00 Litres vinegar grape

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By Food24 November 03 2009

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Ingredients (12)

15.00	quinces — peeled, cored
250.00 g	onion — finely chopped
60.00 g	garlic — cloves, finely chopped
60.00 g	fresh ginger — finely grated
4.00	green pepper — deseeded and finely chopped
4.00	red pepper — deseeded and finely chopped
250.00 g	peaches — dried, finely chopped
250.00 g	apricots — dried, finely chopped
7.00 ml	mustard — powder
50.00 ml	salt
1.00 Litres	brown sugar — soft
2.00 Litres	vinegar — grape

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Method:

Chop the quinces finely and place them in a large saucepan (preferably stainless steel) with all the other ingredients. Heat slowly, ensuring the sugar has dissolved before the mixture comes to the boil. Simmer until the mixture thickens and is no longer watery. Stir every now and then to prevent the chutney from sticking to the bottom of the saucepan. Spoon into sterilised jars and seal.
Makes 3,5 litres.