A seasonal recipe from Angela Hartnett.
Ingredients
- 900 g demerara sugar
- 900 ml white wine vinegar
- 1 tsp cinnamon
- 6 pinches saffron
- 1 tsp grated nutmeg
- 375 g onions finely chopped
- 125 g root ginger peeled and finely chopped
- 4 quinces peeled, cored and cut into 2cm chunks
- 375 g dried apricots diced
- 750 g granny smith apples peeled, cored and cut into 2cm chunks
Servings:
Instructions
- Heat the sugar and vinegar in a large saucepan over a low heat until the sugar has dissolved. Stir in the cinnamon, saffron and nutmeg and continue to cook until the mixture has reduced to a caramel consistency, about three to four minutes. Watch the mixture carefully, as it can burn very easily.
- Stir in the onions and ginger and cook until all the liquid has evaporated, about 40 to 50 minutes.
- Finally, stir in the quince, apricots and apples and continue to cook for two hours, stirring from time to time to prevent the chutney sticking and burning on the bottom of the pan.
- The mixture should have thickened considerably, and the quinces should be cooked but holding their shape.Remove from the heat and leave to cool. Spoon into sterilised jam jars or preserving jars and seal.
Share this Recipe
Powered byWP Ultimate Recipe