Quince and Ginger Chutney (3 x 500 ml)

A seasonal recipe from Angela Hartnett.

Quince and Ginger Chutney (3 x 500 ml)
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Quince and Ginger Chutney (3 x 500 ml)
Print Recipe
  1. Heat the sugar and vinegar in a large saucepan over a low heat until the sugar has dissolved. Stir in the cinnamon, saffron and nutmeg and continue to cook until the mixture has reduced to a caramel consistency, about three to four minutes. Watch the mixture carefully, as it can burn very easily.
  2. Stir in the onions and ginger and cook until all the liquid has evaporated, about 40 to 50 minutes.
  3. Finally, stir in the quince, apricots and apples and continue to cook for two hours, stirring from time to time to prevent the chutney sticking and burning on the bottom of the pan.
  4. The mixture should have thickened considerably, and the quinces should be cooked but holding their shape.Remove from the heat and leave to cool. Spoon into sterilised jam jars or preserving jars and seal.
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