Description
This easy and delicious homemade Quince Chutney is best served as part of a cheeseboard or with meat.
Ingredients
Units
Scale
- 1kg (2.2lbs) quince, peel, cored, and chopped
- 2 onions, peeled and chopped
- 250g (1 cup) dates, chopped
- 750ml (3 cups) apple cider vinegar
- 200g (1 cup) brown sugar
- 5cm (2in) fresh ginger root, peeled and grated
- 2 star anise
- 4 (2 tsp) mixed spice
- 4g (1 tsp) red pepper flakes
- 6g (1 tsp) salt
Instructions
- Place all the ingredients in a large, heavy-bottomed pan.
- Stir over a medium heat until all the sugar has dissolved then bring to the boil.
- Lower the heat to a simmer, then cook, uncovered, for an hour or until the chutney has thickened.
- Pour into hot sterilised jars and seal.
- Label, once cooled. Enjoy!
Notes
- You can substitute the dates with 250g (1½ cup) sultanas. Or, in this case, I double up on quantities but split the dates with sultanas.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Chutney
- Method: Boil
- Cuisine: British