Quince chutney Indian style

Ingredients for 1 servings:

• 1 kg quince(s)
• 4 tbsp ghee or butter
• 30 g ginger
• 2 tsp cinnamon powder
• 1 tsp, leveled anise powder
• 6 carnations
• 2 small chili peppers, maybe more or less
• 5 tbsp brown sugar
• 250 ml water
• 1 lime(s) or lemon, the juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

also very good with apples

Core the quinces and cut into small pieces. Heat the ghee or butter in a saucepan. Then add the ginger, cinnamon, anise, cloves, chilies, and lemon juice. Stir constantly until the spices brown slightly, then add the quinces and sugar, stir, and pour in the water. Cook until the quinces are soft. Purée the quinces with a hand blender and bring back to a boil briefly. Pour the hot chutney into hot twin-off jars and seal immediately. Makes about 4-5 jars. Goes well with all Indian dishes. For longer shelf life, preheat the oven to 100°C and store the chutney for 40 minutes.