Quince Chutney

A tasty relish suited to Indian & middle eastern dishes.
Makes approx 2 jars. Vegan.

Ingredients

• 1kg Quince - approx 3 large fruits
• 2-3 large echalion shallots (4-6 small ones)
• 6 cloves roast garlic (1 block frozen / 1 tablespoonful from a jar)
• Grated ginger (2-3 blocks frozen / 3 large tablespoons from a jar or prepare your own)
• 400ml apple cider vinegar
• 150ml white wine (I used ginger wine as that's what I had to hand)
• 400g dark brown sugar
• 2 tsp salt
• 1/2 tsp ancho chillis or similar
• Several of each - cardamom pods, kaffir lime leaves, curry leaves (if available - otherwise substitute ground spices of your choice) 

Method
1. Prepare the quinces - Quince 101: they are HARD. You will need a sharp knife and determination! Peel, remove core / seeds and chop flesh into small cubes (chop finer if you want a sandwich chutney) as they soften but stay intact.
2. Finely chop shallots and garlic.
3. Place in a large pan with all other ingredients and bring to the boil.
4. Simmer for 40 minutes.
5. If using cardamom pods, lime and curry leaves extract them.
6. Bring back up to the boil and reduce, stirring frequently until it thickens like jam.
7. Scald out jam jars and lids to sterilise; fill with chutney and put lids on to seal. Allow to cool.