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Raisin and quince chutney

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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Preserves
Cuisine Fusion, gluten free, International, Vegan, Vegetarian
Servings 0

Equipment

  • frying pan
  • ladle
  • chopping board
  • Knife

Ingredients
  

  • 1 medium sized quince peeled and chopped
  • 1/4 cup raisins
  • 1 tsp cooking oil
  • 1 small shallot
  • 1/2 inch fresh ginger root
  • 1/4 tsp cumin seeds
  • 1 bayleaf
  • 1/2 tsp chilli flakes
  • 1/4 tsp turmeric powder use fresh turmeric if you have some
  • 8-10 peppercorns
  • salt to taste
  • 2 tbsp brown sugar or jaggery
  • 2-3 lemon wedges Remove the peels,

Instructions
 

  • Peel and chop the quince and set it aside till needed.
  • Chop the shallots, grate or chop the ginger.
  • Into the frying pan add the oil, cumin, peppercorn, shallots and ginger and let this fry.
    spices for chutney.
  • To this add chopped quince, raisins, salt, red chilli flakes and turmeric powder.
    raisin and Quince chuteny mix
  • Sprinkle a bit of water. Cover and cook till the quince becomes soft.
  • Once the quince is fork tender, add the sugar ( or jaggery), lemon and cook down further.
    Lemon and sugar for the quince chutney.
  • This further breaks down the mix and brings it chutney as a soft preserve.
  • Cool the prepared quince chutney and store in clean bottles.
    Raisin and quince chutney
  • The chutney is now ready to be served.
    Quince chutney with raisins.
Keyword chips and dips, Quince recipes, Winter warmers
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