Quince chutney

Name: Quince chutney
Cook time: 55 min
Total time: 55 min
Yield: 6
Ingredients: 7-10 Tbsp Juice of 1 lemon; 3 Quinces (about 300 g each); 4 Onions; 1 piece(s) (approx. 1 cm) Ginger Root; 7-8 TABLESPOONS Oil; 125 g Sugar; 125 ml Cider vinegar; 225 ml apple juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Our recipe for quince chutney with ginger and onions goes perfectly with cheese and is a refined souvenir from the kitchen.

COOK TIME
55 mins

TOTAL TIME
55 mins

Ingredients

Servings: 6

7-10 Tbsp Juice of 1 lemon
3 Quinces (about 300 g each)
4 Onions
1 piece(s) (approx. 1 cm) Ginger Root
7-8 TABLESPOONS Oil
125 g Sugar
125 ml Cider vinegar
225 ml apple juice
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Put about 400 ml water and lemon juice in a bowl. Wash quinces thoroughly, peel, quarter and cut out the core. Cut the quinces into fine cubes and put them immediately in lemon water
2
Onions peel and chop finely. Peel and finely chop the ginger. Pour quinces into a sieve and drain. Heat the oil in a wide saucepan and sauté the onions and ginger. Add the quinces and fry briefly. Dust with sugar and let it caramelize slightly while turning. Deglaze with vinegar and apple juice, bring to the boil. Let it boil down at low to medium heat for about 40 minutes. Then season with salt and pepper.
3
Remove from the heat, pour into a bowl and allow to cool. Cheese tastes good with it