Rosemary and Quince Chutney

An autumnal quince chutney enhanced with rosemary and red beet salt. Quince chutney has a sweet-and-sour flavour and tastes superb with strong cheese, on crispy bread, with juicy meat, or as an addition to gravy and salad dressings. The simple preparation and the well-balanced blend of herb and spice make this recipe a real treat.


1 kg Quince 100-200 g Coconut sugar (or whole cane sugar) 2-3 tsp Red beet or tomato salt (or sea salt) 2 Small onions, peeled and finely chopped (or 3 shallots) 2 Small garlic cloves, minced 1 Red jalapeño pepper, chopped (deseeded if like) 1 tsp Finely chopped ginger 2 tbsp Freshly squeezed lemon juice 150 ml White wine vinegar (or apple cider vinegar) 3 Rosemary sprigs ½ tsp Freshly milled black pepper

1 kg Quince
100-200 g Coconut sugar (or whole cane sugar)
2-3 tsp Red beet or tomato salt (or sea salt)
2 Small onions, peeled and finely chopped (or 3 shallots)
2 Small garlic cloves, minced
1 Red jalapeño pepper, chopped (deseeded if like)
1 tsp Finely chopped ginger
2 tbsp Freshly squeezed lemon juice
150 ml White wine vinegar (or apple cider vinegar)
3 Rosemary sprigs
½ tsp Freshly milled black pepper

Wash, peel and core the quinces. Then cut the peeled quinces into small cubes and mix them with beet root salt and 250 g sugar. Leave everything to stand for about 1 hour.
Peel the onion and garlic, and dice them all into small cubes. Finely chop the red jalapeño pepper.
Add all the chopped ingredients, lemon juice, white wine vinegar, and rosemary sprigs to the quince and bring it to a boil. Lower the heat to medium-low and cook for 40-45 minutes, stirring it every now and then.
Remove the rosemary sprigs and season the chutney with pepper. Pour the chutney into hot sterilised jars and seal them straight away.