QUINCE CHUTNEY IN THE THERMOMIX
4 large quince cored, peeled and chopped
2 green apples, cored, peeled and chopped
2 onions
3 cloves garlic
25 g olive oil
100 g pitted dates
500 g brown sugar
500 g white vinegar
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons Himalayan rock salt grounded
1 red chilly finely chopped
Place onion, garlic and dates into the TM bowl and chop for 5 secs speed 4-5.
Add oil, cumin, ginger, chilly, salt and cumin, cook for 3 mins Varoma temperature, speed 1.
Add remaining ingredients into the TM bowl and instead of putting on the MC, place the varoma on top to let out the steam and cook for 45 to 50 mins 100 degrees speed 1.
If the relish needs to be thicker just cook it for a bit longer.
Pour into hot steriziled jars while mixture is still hot.
Store in a cool dry place for 2 weeks.
Place in the fridge after opening.
Source and Photo: Louise Venter
2nd Photo: Petro Borchard
