Quince chutney

Ingredients for 6 servings:

• 1 ½ kg quince(s)
• 150 g cane sugar
• 1 tbsp, leveled salt
• n. B. Cumin powder, optional
• 1 onion(s)
• 1 garlic
• 1 chili
• 1 piece(s) turmeric, fresh
• 2 tbsp oil, approx.
• 200 ml vinegar, e.g. rice vinegar
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Wash the quince fuzz and finely dice the quinces, either using a food processor or by hand. Mix the flesh with the cane sugar, a tablespoon of salt, and perhaps a little cumin, and let it rest. Finely chop the onion, garlic, chili with seeds, and turmeric and fry in the oil until translucent. Add the quinces and vinegar to the onion mixture and simmer for about 20 minutes, stirring occasionally. Season the chutney with salt, pepper, and perhaps a little more cumin, and pour into sterile jars. I filled 10 jars, each with a capacity of 120 ml. The chutney tastes delicious with cheese, cooked ham, grilled meat, and fried shrimp, as well as as a dip with quark or sour cream, served with fresh bread.