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Quince chutney

Ingredients
15 large quinces, skinned and cored
250 g onions, finely chopped
60 g garlic, finely chopped
60 g fresh ginger, finely grated
4 green peppers, seeded and finely chopped
4 red peppers, seeded and finely chopped
250 g dried peaches, finely chopped
250 g dried apricots, finely chopped
7 ml mustard powder
50 ml salt
1 litre soft brown sugar
2 litre grape vinegar

Method:
Chop the quinces finely and place them in a large saucepan (preferably stainless steel) with all the other ingredients. Heat slowly, ensuring the sugar has dissolved before the mixture comes to the boil. Simmer until the mixture thickens and is no longer watery. Stir every now and then to prevent the chutney from sticking to the bottom of the saucepan. Spoon into sterilised jars and seal. Makes 3,5 litres.

Recipe From : YOU May 18, 1995

Recipe from YOU : May 18, 1995 See what YOU has in store this month. Subscribe now and save!