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.