We have a quince tree in the garden (you might have seen the photo in my short tour of the garden) which this year yielded just over 50 good sized fruit. Half of them went to a friend to make quince jelly - I refuse to make anything that involves an upside-down chair and a muslin bag - and after baking a few we were left with enough for a few jars of chutney.
It is a pear chutney recipe adapted and includes: green tomatoes, onions, raisins, demarera sugar, malt vinegar, cayenne pepper, ground ginger and salt'n'pepper. The tomatoes and onions came from the garden, I found a lovely little heart shaped tomato:
After about 5 hours of simmering, it was cooked and the liquid boiled off:
Out of just over 6lb of quinces we made 11lb of chutney.Yum.