2 medium quinces, peeled and finely diced
1 medium onion, finely chopped
1 ½ tbsp garam masala
140ml red grape vinegar
400g raw sugar
Assorted cheeses, crackers and crusty bread, to serve
Place all the ingredients ina heavy-based saucpena and bring to the boil over medium-high hear.
Continue to cook, stirring occasionally, until chutney starts to thicken, about 15 mins.
Reduce heat and cook, uncovered, over low heat until thick and shiny, about 2 hours.
Serve in a bowl with cheese, crackers and crusty bread.
Tip: Decant leftovers to a sterlised jar. Store in refrigerator for up to a year.