John Myers
Quince Chutney
The perfect quince chutney recipe with a picture and simple step-by-step instructions.
- 1 kg Quinces
- 1 size Onion red
- 250 ml White wine vinegar
- 200 gram Sugar brown
- 1 Walnut fresh
- 1 Piece Ginger
- 0,5 Lemon zest and juice
- 80 Grief Raisins
- 1 toe Garlic
- 1 tsp Cinnamon
- 0,5 Chilli pepper
- Salt
- Peel the quilts, remove the core and cook until soft and dice, dice the onion, grate the ginger, chop the walnut, crush the garlic clove in salt, cut the chilli pepper into fine rings. Cook all ingredients, apart from the chilli rings, in a saucepan until no more liquid settles on the surface. Then season with the chili rings. Pour the finished mass into glasses. The quince chutney can be served with cheese, grilled dark meat or on toasted bread.
- I filled 6 glasses of 220 ml each.
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