Quince Lemon Chutney

For the quince-lemon chutney, rub the quinces with a tea towel, peel, quarter, remove the core and cut the quinces into small cubes.

Peel and finely chop the shallot and garlic clove. Peel lemon peel wafer-thin and chop finely as well. Place in a wide saucepan with the remaining ingredients and simmer at a moderate temperature for about 45 to 60 minutes.

It is important that a lot of liquid evaporates. The chutney should have the consistency of jam at the end. Stir occasionally.

Pour the quince-lemon chutney into very well cleaned twist-off jars and seal.

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