Spiced Quince Chutney
Makes just under 1 kg of chutney - about 4-5 small jars.
- 1 kg (3 or 4) quinces
- 1 lge onion
- 2 tbsp grated fresh ginger
- 3 whole cardamom pods
- 1 cinnamon stick
- 1 generous tsp salt
- 200 gms white sugar
- 150 ml cider vinegar
- 2 tbsp strong-flavoured honey
Peel and core the quinces. Put the peelings, cores and any other trimmings into a small stainless-steel pot and just cover with cold water. Bring to a boil and continue to simmer while you finish dicing the quinces and onion.
Put the diced quince and onion into another pot with the spices, salt, sugar and vinegar. Add 500 ml of the quince stock from the first pot. Bring the chutney to a simmer, cover with a lid and cook for 25 minutes or until the quince softens. Remove the lid and continue to cook slowly until the liquid reduces and the quince turns amber. If the liquid reduces too quickly, add any reserved stock you have.
Stir in the honey. Taste the chutney and correct the seasoning.