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Quince And Lemon Chutney

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Ingredients
  Quinces 3 Pound, peeled and cored (1 1/2 kilogram)
  Lemon 1 Large, chopped
  Ground allspice 1 Teaspoon
  Ground coriander 1 Teaspoon
  Cloves 4
  Peppercorns 6
  Cinnamon stick 2 Inch
  Fresh root ginger 2 Inch, peeled
  Salt 1 Teaspoon
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), crushed
  Sultanas 8 Ounce (225 gram)
  Stem ginger 4 Ounce (125 gram)
Directions

Put the quinces and lemon in a saucepan.
Tie the spices in a cheesecloth bag and add to the pan with all the remaining ingredients.
Bring to the boil, then simmer for about 45 minutes, or until thick and reduced by about half.
Remove the cheese-cloth bag.
Pour into hot, sterilized jars and seal.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Lemon

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