Quince Chutney Recipe
Ingredients
| Onions | 3 , sliced | |
| 2 pounds quinces, peeled, cored, and diced | ||
| Apples | 3 Pound, peeled | |
| Raisins | 1 1/2 Pound | |
| Cayenne pepper | 1/2 Teaspoon | |
| Garlic | 4 Clove (5gm), finely chopped | |
| Cider vinegar | 2 Quart | |
| Ginger | 1/2 pound, candied | |
| Ground mace | 1 Teaspoon | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1 Teaspoon | |
| Ground ginger | 3 Tablespoon | |
| Paprika | 2 Tablespoon | |
| Kosher salt | 2 Ounce | |
| Honey | 4 Pound | |
Directions
1. Combine all the ingredients in a heavy kettle and bring to a boil.
2. Cook gently, stirring occasionally, for about 3 hours, or until the mixture is quite thick.
3. Pour the hot chutney into hot sterilized jars. Seal and process in a boiling water bath for 10 minutes. Cool and store in a cool, dark, dry place.
2. Cook gently, stirring occasionally, for about 3 hours, or until the mixture is quite thick.
3. Pour the hot chutney into hot sterilized jars. Seal and process in a boiling water bath for 10 minutes. Cool and store in a cool, dark, dry place.
Chef
