Quince chut­ney

NZ Lifestyle Block - - DIY FOOD -

The va­ri­ety of chilies that you use to make this chut­ney will de­ter­mine both the heat and flavour. If you like yours hot, then ser­a­nos might be the chilli for you. I like flavour and heat so I like to use haben­eros as they tend to im­part a de­li­ciously deep heat that is more of an af­ter­taste than an as­sault to the palate. Makes 5½ cups or so. METHOD Peel the quinces and the ap­ples, chop into chunks and pop into a heavy-bot­tomed saucepan. Put the peeled onions and gin­ger in a food pro­ces­sor and blend, then add to the pan along with the vine­gar. Sim­mer un­til the fruit is soft. Add re­main­ing in­gre­di­ents. Con­tinue to sim­mer un­til the chut­ney is thick (ap­prox 45-50 mins). Take out the cin­na­mon stick and cloves and spoon the mix into ster­ilised jars. Seal. Wait a few weeks be­fore you tuck in to let the flavours min­gle. METHOD Wash, peel, core and chop the quinces, then place them into a large, heavy-bot­tomed pot along with the vanilla pod and add enough wa­ter to cover them. Bring to the boil and cook for 30-40 min­utes un­til the quinces are very soft. Drain the liq­uid off and weigh or mea­sure the quince pulp, then re­turn to the orig­i­nal pan along with an equal mea­sure of sugar. Cook over a low heat, stir­ring un­til the sugar dis­solves, and then con­tinue to cook for 1-1½ hours, stir­ring ev­ery now and then, un­til the quince paste has thick­ened and is a deep or­ange colour. Pour the paste into a sponge roll tin lined with bak­ing pa­per and bake for a fur­ther hour at 150°C. Re­move from the oven and cool. The paste should set nicely and can be cut it into man­age­able por­tions. Store in an air­tight con­tainer in the fridge.

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