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.