Spicy Apple/Quince Chutney
This is a richly spiced tangy preserve. It can be served with aged cheeses or pate as an appetizer or with any roasted meat as the main course. I like it with my poppadoms.
- 2 kg apples or quince peeled, cored, and sliced into 1/2 chunks
- 1 large yellow onion finely chopped
- 80 g raisins
- 90 g dark brown sugar
- 80 g white sugar
- 1 1/2 teaspoon salt
- 3/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon fennel seeds
- 200 ml vinegar - white wine or apple cider
- 100 ml water
- Juice of 1 lemon
Grind the spices
Combine all the ingredients in a large jam pan. Stir to dissolve sugar and bring to a boil over high heat.
Reduce heat and boil gently, stirring occasionally, for 30 - 45 minutes until mixture is thick enough to mound on a spoon.
While the chutney is cooking prepare your jars. I usually wash them in soapy water and put them in the oven in a water bath for 10-15 mins.
Ladle hot chutney into hot jars, leaving 3 cm of headspace.
Allow flavors to develop in a cool, dark place for 1 to 2 months before serving.
Adapted from All Four Burners