Quince Chutney

Name: Quince Chutney
Ingredients: 8 medium-sized quinces, peeled and diced without seeds; 450g of seedless raisins; 1/2 cup of finely chopped onion; 1/2 cup of finely chopped red pepper; 1/2 cup of allspice or common cinnamon; 2 tablespoons of mustard seeds; 1 tablespoon of freshly grated ginger, or to taste; 1 teaspoon of salt; 1 red pepper diced; 1 crushed clove of cardamom; 4 cups of water

1
8 medium-sized quinces, peeled and diced without seeds
2
450g of seedless raisins
3
1/2 cup of finely chopped onion
4
1/2 cup of finely chopped red pepper
5
1/2 cup of allspice or common cinnamon
6
2 tablespoons of mustard seeds
7
1 tablespoon of freshly grated ginger, or to taste
8
1 teaspoon of salt
9
1 red pepper diced
10
1 crushed clove of cardamom
11
4 cups of water

Ingredients

1
8 medium-sized quinces, peeled and diced without seeds
2
450g of seedless raisins
3
1/2 cup of finely chopped onion
4
1/2 cup of finely chopped red pepper
5
1/2 cup of allspice or common cinnamon
6
2 tablespoons of mustard seeds
7
1 tablespoon of freshly grated ginger, or to taste
8
1 teaspoon of salt
9
1 red pepper diced
10
1 crushed clove of cardamom
11
4 cups of water

Directions

1
Combine all the ingredients and cook until thickened (approximately 1 hour and 15 minutes)
2
Stir frequently to prevent the mixture from sticking to the bottom of the pan
3
Pour still hot into preheated glass jars, leaving a 6mm space at the top
4
Close tightly and cook in a water bath for 10 minutes
5
Use as accompaniment with poultry or meat
6
Yield: 2 jars of 1/2 liter.