Cookbook:Quince Indian Chutney
- 750g quince, peeled, cored and roughly chopped
- 50g sultanas or raisins
- 6 cloves of garlic, peeled and crushed
- 2 x 2.5cm cubes of fresh ginger, peeled and finely grated
- 400ml cider vinegar
- 400g sugar
- 2 teaspoons salt
- Bring all the ingredients to a boil in a heavy pan. Reduce the heat but keep to fairly vigorous simmer for about 30-45 mins until it is a thick jam like consistency.
Stir frequently and reduce the heat as it starts to thicken so it doesn’t stick to the bottom of the pan and burn. Let the chutney cool and then store in sterilised
jars or in a tub in the fridge if using in the next few days. Would also be good with cheeses or meats such as roast pork, ham or gammon.