Ingredients
- 250 g quince, peeled and cleaned
- 125 g raisins
- 1.5 liters vinegar
- 1,250 g sugar
- 250 g onions
- 6 g salt
- 4 g cayenne pepper
- 1 cinnamon stick
Instructions
- Soak the Raisins:
Place the raisins in a bowl, cover them with vinegar, and let them soak for 4 hours until they soften and swell. - Drain the Raisins:
After 4 hours, strain the raisins using a colander placed over a pot to collect the vinegar. - Blend the Raisins:
Place the raisins in a blender and pulse them into small pieces (not a paste). Add the processed raisins to the pot with the strained vinegar. - Prepare the Quince:
Peel and core the quince, removing the hard center. Blend them in the blender until smooth, then add them to the pot. - Prepare the Onions:
Finely chop or blend the onions and add them to the pot as well. - Combine and Cook:
Add the sugar, salt, cayenne pepper, and cinnamon stick to the pot. Cook over medium heat for 1.5 to 2 hours, stirring frequently to prevent sticking, until the chutney thickens. - Jar the Chutney:
Once the chutney is ready, transfer it into sterilized jars while still hot. Seal the jars and let them cool.
A Taste of Tradition
This Quince and Raisin Chutney is a perfect blend of sweet, tangy, and spicy flavors, bringing warmth to any dish. Enjoy it as a condiment, spread, or even a dip. It’s a jar of pure autumn magic, ready to complement your meals. Bon appétit!
