I’m not quite sure why I’ve suddenly got into making jams and chutneys this year but I’ve now realised how easy it is. I simply make a list of the main ingredients – a fruit or vegetable, onions, 1-2 apples, cider vinegar and sugar and then list possible ingredients – various herbs and spices, garlic, fresh ginger and dried fruit. After that what I chose depends on what I have in my herb and spice box and what fruit or vegetables are in season. This quince chutney works well with lamb and various curries.
- 3 quinces, peeled, cored and cut into small cubes (cut quinces discolour quickly – once cut place them into water with juice of a lemon)
- 2 apples, peeled, cored and cut into small cubes
- 2 onions, peeled and chopped
- ½ cup cider vinegar
- ½ cup water (use the water the quinces have been in)
- ½ cup sugar (increase this if you like quite a sweet chutney)
- 1 cinnamon stick broken in half
- 1 tsp white peppercorns
- 1tsp ground coriander
- 2 tsps coriander seeds
- 2 tsps cardamom seeds (not the whole pods)
- 1 tsp ground cardamom
- I tsp ground ginger
- 1 cms piece fresh ginger, peeled and finely chopped or grated
- 1 star anise
- 1 tsp salt
- Handful of raisins, sultanas or dried cranberries or a mixture of any
- Zest and juice of 2 limes
Place the quinces, apples and onions in a large pot with the vinegar, water and sugar. Bring to the boil and then simmer for about 15-20 minutes.
Add the rest of the ingredients except the lime juice. Simmer gently until the chutney thickens – this could take an hour or longer. During the last 5 minutes add the lime juice.
Bottle in sterilised jars. Try and leave it for at least a week before you start eating it.