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Food, Food, Food

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.



 

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  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES