Quince chutney with chilli and black cumin

A composition of sweet and spicy

4 Persons
under 1 hour
That's how it's done
This is How the Preparation Works
Ingredients for 4 Persons

Ingredients for approx. 600 g
● 400 g quinces
● 1 onion
● 1 red chili
● 5 tbsp Hela tomatoes ketchup
● 2 tsp ginger, grated
● 2 cloves garlic, grated
● 1 tsp mustard seeds
● 1 tsp Hela coriander, ground
● ½ TL Hela Black Pepper, ground
● ¼ TL Hela Allspice, ground
● 150 g raw cane sugar
● 1 tsp salt
● 140 ml cider vinegar
● 60 ml water
● 1 tsp black cumin, optional

    1. Quince in cubes of about 1 cm, onion in fine strips, chilli in thin slices cut.
    2. Place in a saucepan together with the other ingredients, bring to the boil and cook at low heat. Simmer at medium heat with lid closed for 1 ½ hours. After about one hour check the liquid content for one hour and stir in 2-3 tbsp. water if necessary.
    3. Fill into sterile glasses, close tightly and allow to cool. The quince chutney keeps in the fridge for at least 4 weeks.
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