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Quince chutney.

The Globe and Mail

A chunky, sweet-and-sour condiment for chicken or game meat. Or even just a grilled cheese sandwich.

Quince chutney

2 1/2 cups water

3/4 cup sugar

1/2 tsp salt

3 quinces, cored and diced

3 tbsp cider vinegar

3 tsp mustard seeds

Method

Combine water, sugar and salt in a heavy saucepan. Bring to a simmer over medium heat and stir to dissolve. Add quince pieces and turn heat down to medium-low, cooking and stirring occasionally for about 20 minutes or until quince is tenderized but still firm. Add vinegar and mustard seeds and cook 5 minutes more, then transfer to clean jars. Store in refrigerator.

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