This spiced apple and quince chutney is sweet, tangy, and perfect for gifting or serving with vegan cheese boards throughout the festive season.
Ingredients
- 3 Jazz apples peeled, cored and chopped
- 200 g quince peeled, cored and chopped
- 1 onion roughly chopped
- 150 g dates chopped
- 375 ml apple cider vinegar
- 100 g brown sugar
- 1 inch piece fresh ginger grated
- 1 star anise
- 1 tsp mixed spice
- ½ tsp chili flakes
Instructions
- Add all ingredients to a large, heavy-bottomed pan.
- Cook over medium heat, stirring frequently, until the sugar has dissolved.
- Bring to the boil, then lower to a simmer. Cook uncovered for an hour, stirring occasionally, until the chutney has thickened.
- Pour into sterilised jars and seal.