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Spicy Quince and Apple Chutney « Hitchhiking to Heaven


2 pounds quince, peeled, cored, and chopped
4 pounds tart cooking apples, peeled, cored, and chopped
3/4 cup water
3 tablespoons vegetable oil (I used safflower.)
4 tablespoons mustard seeds (I used a mix of brown and yellow, but still, this is a lot of mustard seeds. Next time I might use half this amount.)
2 tablespoons cracked black pepper
1 tablespoon fenugreek seeds
1 tablespoon ground cumin
2 teaspoons turmeric
1/2 bulb garlic, minced
3″ piece ginger, grated
2 small cayenne chili peppers, seeds removed, minced
1 or 2 large, mild red peppers, seeds removed, finely sliced (these are for beauty!)
2 cups cider vinegar
1 tablespoon salt (I used sel gris.)
2 1/3 cups light brown sugar



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