This chutney has a spicy bite to it. You can reduce the chilli flakes or completely omit them. If you want a really spicy chutney, increase the chilli flakes to 2 teaspoons and even drop in a couple of hot pepper halves into the quinces when they boil, the night before. Remove them before proceeding with the final steps the next day.
Ingredients
3 quince, peeled, cored, cubed into large pieces, seeds retained and placed in either a tea infuser or muslin bag
1 cup water
¼ tsp ginger
1 tsp garlic powder
½ tsp paprika
¾ tsp chilli flakes
½ tsp cardamom
½ tsp cinnamon
½ cup brown sugar or sub with ½ cup sugar & 1 Tbsp molasses/treacle/pekmez
¼ tsp salt
2 Tbsp vinegar
1 Tbsp pomegranate syrup
Instructions
The night before wanting to make the quince chutney, put the retained quince seeds (encased) in a large pan along with the cubed quince.
Simmer the quince in the 1 cup water stated for 30 minutes. Keep the pan covered. No evaporation is desired at this point.
The next morning remove the quince seeds, draining / squeezing them as much as possible so that all possible pectin remains with the soft quinces
Add all the spices to the pan. Do not add the sugar, vinegar or pomegranate syrup yet
Boil on high 5 minutes covered.
Add sugar (and molasses/treacle/pekmez), continue to boil, removing lid
Turn it down to a medium heat, keeping it uncovered.
Allow the mixture to evaporate and thicken. Ultimately we want all the liquid to evaporate. Stir it every 4 or 5 minutes. It should be evaporated within 50 minutes, possibly sooner.
At this point taste the chutney and add the vinegar and pomegranate syrup according to how much you think is necessary
It should taste a little sour along with being sweet. Tweak it to your tastebuds. Keep stirring it until it is thick with very little liquid remaining.
Pour into a clean glass jar. Seal and refrigerate once cool.
Serve with curries, rice, cheese and bread, cold meat sandwiches etc.
Recipe by Pantry Fun at https://pantryfun.com/quince-chutney/