Quince & Quince - Chutney Recipe


Quince Chutney Recipe with Quince Vinegar

This recipe is adapted from a traditional ginger and quince chutney recipe 


3 ripe quinces - cored and chopped into 1/4-inch pieces

2/3 cup ginger - peeled and slivered

1 cup quince vinegar

1-1/2 cups sugar

1/2 cup currents

Rinse, core and slice quinces.

2.Put ginger in a 3-4 qt. pan and add 4-5 cups water. Bring to boil, uncovered, on high heat for 20 minutes.

3.Drain off water and place quince, vinegar, sugar and currants into pan. Bring to boil. Boil gently, uncovered, until 1/2 cup syrup remains - approximately 5-15 minutes. Stirring occasionally.

4.Serve warm or cool. Can be refrigerated for up to 2 weeks.