Quince chutney

Prep 0 h : 25 m
Cook 2 h : 15 m
2 cups


  • 2 medium quinces, peeled and finely diced

    1 medium onion, finely chopped

    1 ½ tbsp garam masala

    200g sultanas

    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.