Chutney with quince: nice and sweet and spicy

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Recipe by Damaris Beems Course: SeasoningCuisine: Indian
Servings

100

Preparation

30

minutes
Cooking time

4

hours 
Total time

4

hours 

30

minutes

Chutney, I always bought it ready-made. Too hard to really make it tasty, I thought. But, this is not true at all. It takes some patience, using the right proportions. But then, the result is magnificent. From a jar, but your own jar. And of course so much tastier. And well worth the effort.

Ingredients

  • 1 kilo quince

  • 1 kilo apples

  • 500 gram dried apricots

  • 5 onions (red and white)

  • 250 gram fresh ginger

  • 4 sprigs lemon grass

  • 8 red chili peppers

  • 4 table spoon round cardemom

  • 600 gram brown caster sugar

  • 1 liter red wine vinegar

  • salt to your tasting (approx. 3 table spoons)

Preparation

  • Peel the pears and apples and remove the cores. Peel the ginger and chop it finely. Finely chop the apricots. Finely chop the onions. Cut the red peppers into strips. Put everything together in a pan (also with the sugar, spices, red wine vinegar) together with half a liter of water. Bring it to a boil. Close the pan and let everything simmer until the chutney has become thick and lobed. This could just take an hour or so.
  • Meanwhile, put your jars in an oven at 100 degrees for 20 minutes.
  • If the chutney is lobed, you also like it completely, put it in the jars. Some people turn the pots upside down for a while first. Then keep it in the fridge. Delicious with vegetables, on a cracker, with rice. The possibilities are endless.

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