If you have an abundance of quinces, use all quince and omit the apples. This is a favourite chutney and I use rhubarb, apple, plums and pears according to the season.
Makes about 2.7kg (6lbs)
Ingredients
900g (2lb) quince peeled and cored and roughly chopped
900g (2lb) Bramley apples, cored and roughly chopped
900ml (11/2 pint) white wine vinegar
2 red peppers, deseeded and diced
250g (9oz) soft dates, roughly chopped
2cm (1/2 in) piece fresh root ginger, peeled and finely grated
1 tablespoon ground ginger
1 tablespoon ground cumin
1 teaspoon mixed spice
1 teaspoon cayenne pepper
1 tablespoon salt
900g (2lb) light muscovado sugar
Achieving the perfect results
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Measure the quince and apples into a large saucepan.
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Add half the vinegar and bring to the boil. Simmer for about 10 minutes until the fruits are just soft.
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Add the remaining vinegar and ingredients. Bring back to the boil, simmer gently without the lid for about 30 minutes or until the chutney has reduced and the consistency is fairly thick.
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Pour into sterilized jars, seal whilst hot and label.