Quince chutney

Recipe from: 5/18/1995 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • 15
    large quinces, skinned and cored
  • 250
    g
    onions, finely chopped
  • 60
    g
    garlic, finely chopped
  • 60
    g
    fresh ginger, finely grated
  • 4
    green peppers, seeded and finely chopped
  • 4
    red peppers, seeded and finely chopped
  • 250
    g
    dried peaches, finely chopped
  • 250
    g
    dried apricots, finely chopped
  • 7
    ml
    mustard powder
  • 50
    ml
    salt
  • 1
    Litres
    soft brown sugar
  • 2
    Litres
    grape vinegar
 

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.
 

Read more on: fruit
 

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