Ingredients:

  • 3 large quinces (Approx. 1.2 kg)
  • 2 medium Granny Smith Apples (Approx. 300g)
  • 2 cups (400g) packed brown sugar
  • 1 ½ cups (360ml) Apple Cider Vinegar
  • 1 large Red Onion (Approx. 150g), finely chopped
  • 2 tablespoons (30g) Fresh Ginger, grated or finely minced
  • ½ cup (75g) Raisins or Sultanas
  • 1 teaspoon Whole Black Peppercorns (tied in muslin)
  • 2 whole Star Anise
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Chilli Flakes (optional)
  • 1 teaspoon Fine Sea Salt

Instructions:

  1. Peel, core, and chop the quinces into small, uniform ½-inch (1.25cm) dice. Immediately place the chopped fruit into a bowl of water with a squeeze of lemon juice to prevent browning.
  2. In a large, heavy-bottomed preserving pan over medium heat, gently sauté the chopped red onion until translucent (about 5-7 minutes). Add the grated ginger and cook for 1 minute more until fragrant.
  3. Add the diced quince and apple, brown sugar, cider vinegar, raisins, cinnamon, chilli flakes (if using), and salt to the pan. Stir well to coat everything in the sugar.
  4. Place the whole peppercorns and star anise into a tied muslin bag. Submerge this spice parcel into the chutney mixture.
  5. Bring the mixture to a rolling boil over medium-high heat, stirring frequently to dissolve the sugar and prevent sticking. Once boiling, reduce heat immediately to a steady, gentle simmer.
  6. Cook uncovered for 75 to 90 minutes, stirring every 10-15 minutes initially, then more frequently towards the end. The fruit should soften completely, and the liquid should reduce and thicken, clinging to the fruit pieces.
  7. Test for readiness by drawing a line through the chutney with your spoon; if the line holds its shape for a few seconds before the liquid flows back, it is ready.
  8. Remove and discard the spice parcel. Taste and adjust seasoning (add more salt or vinegar if needed).
  9. Carefully ladle the hot chutney into pre-sterilised jars, leaving ¼ inch (0.5cm) headspace. Seal immediately. Allow to cool completely before storing in a cool, dark place or refrigerating.