krümeltigers quince chutney

Ingredients for 1 servings:

• 1.7 kg quince(s), peeled and weighed
• 7 cm ginger, fresh
• 60 g candied ginger
• 10 cloves garlic
• 10 medium-sized onions, approx. 700 g
• 2 chili peppers
• 80 g salt
• 220 g white sugar
• 150 g brown sugar
• 150 g sultanas
• 800 ml apple cider vinegar or white wine vinegar
• 100 ml white wine
• 1 tsp, heaped turmeric
• 3 tbsp, heaped mustard seeds, yellow
• 1 tbsp, levelled allspice, ground, preferably fresh from the mill
• 8 sprigs of lemon thyme

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with lots of ginger

Remove the fluff from the quinces, preferably under running water. Cut the quinces into 4 pieces, remove the core, blossom, stem, and any bad parts. Peel and dice the fruit. Peel and dice the onion and garlic. Peel and finely dice the ginger. Finely dice the candied ginger. Halve the chili peppers, remove the seeds, and finely dice them (wear gloves when handling the chili). Place all ingredients in a large pot, mix thoroughly, and bring to a boil with the lid on. Then remove the lid and simmer the quince chutney for 55-60 minutes until soft and reduced. Add the lemon thyme whole to the pot. Remove the lemon thyme from the pot before filling jars. While the chutney is still boiling hot, pour it into twist-off jars. This yielded a total of about 3 liters of finished mixture, which I filled into 10 jars.