Quince chutney
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INGREDIENTS
2.5 kilos quinces 700 gms brown sugar 1 level tspn cumin seeds 2 heaped tspns coriander seeds 12 cardamom pods 1 level tspn cayenne pepper 1 level tspn ground turmeric 110 gms fresh root ginger grated 1 level tspn ground cloves 800ml malt vinegar (or 500ml malt vinegar and 300 ml cider vinegar) 8 coves of garlic peeled and crushed with 2 heaped tspns of salt 2 red onions finely chopped |
DAY 1
Peel quinces and cut into small chunks about the size of the end of your little finger.
Put into a bowl, sprinkle sugar over the fruit turning it over to distribute. Cover with clingwrap and leave in a cool place overnight.
DAY 2
Preheat a small frying pan and dry roast the cumin, coriander and cardamom. Then crush them in a mortar and pestle or grind them in a spice mill. Put all ingredients into a boiler. Bring to a gentle simmer and let simmer for about 3 hours, stirring from time to time to ensure it does not stick and burn. Cook for about 3 hours or until liquid has turned to a thick syrup. Ladle into hot, sterilised jars and seal.
Leave for at least 8 weeks to mature so that the flavours amalgamate. Makes about 3x500ml jars.
Peel quinces and cut into small chunks about the size of the end of your little finger.
Put into a bowl, sprinkle sugar over the fruit turning it over to distribute. Cover with clingwrap and leave in a cool place overnight.
DAY 2
Preheat a small frying pan and dry roast the cumin, coriander and cardamom. Then crush them in a mortar and pestle or grind them in a spice mill. Put all ingredients into a boiler. Bring to a gentle simmer and let simmer for about 3 hours, stirring from time to time to ensure it does not stick and burn. Cook for about 3 hours or until liquid has turned to a thick syrup. Ladle into hot, sterilised jars and seal.
Leave for at least 8 weeks to mature so that the flavours amalgamate. Makes about 3x500ml jars.
