Full Recipe

Quince Chutney

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.

  • Ingredients
  • 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.