Quince Chutney

Ingredients

• 1 kg quines (quince)
• 2 onions
• 1 piece fresh ginger (about 2 cm)
• 1 Garlic clove
• 1 tbsp butter
• 150 ml white wine vinegar
• 1 Organic lemon
• 300 g coconut palm sugar
• 100 g raisins
• 2 Cinnamon sticks
• 1 tsp salt
• pepper to taste
• 1 clove of nutmeg

Instructions

1. 1.

   Peel and quarter the quines, remove the core, and cut the flesh into small pieces. Peel and finely chop the onions, ginger, and garlic. Sauté in hot butter, add the quines and vinegar, and simmer over low heat.

2. 2.

   Wash the lemon while hot, pat dry, grate the zest, then segment and dice it. Add coconut palm sugar, raisins, cinnamon, salt, pepper, and nutmeg, and continue to simmer for about 40 minutes on low heat, stirring occasionally. Taste and transfer into clean screw-top jars. Seal well and let cool.