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Quince Chutney
A delicate pinky orange chutney using golden quinces.
Ingredients
At a glance
Season
Chutney
Fruit
Extra Ingredients
Makes
about 1.5 kg
Calories in 25g serving
43 cal (approx)
1.5kg quinces (after peeling and coring)
2 onions
400g sugar
500ml cider vinegar
2 tsp juniper berries
1 tsp salt
Method
Peel and core the quinces, then grate, which may be easier using a food processor.
Finely chop the onions and crush the juniper berries.
Add all the ingredients to a preserving pan and bring to the boil.
Simmer for several hours until a pink colour and thick enough to pot (see here for a blog post showing when chutney is ready to pot)
Pot in sterilised jars and store in a cool dark place.
Recipe Source
This recipe is taken from the fortheloveoffood blog.
See here for a blog post showing how to make the quince chutney recipe.
