Peel and quarter the quinces, peel the onions, peel the pears and remove the core. Cut everything into wedges. Cut the unpeeled lime into cubes. Peel and grate the ginger root.
Mix everything with the salt, red wine vinegar, cinnamon, raisins, allspice (new spice), nutmeg and Tabasco and cook for 120 minutes.
Add the brown sugar and do another thirty minutes. Stir from time to time.
Fill the chutney into twist-off jars while still hot and seal on the spot.
It will keep for two months in the refrigerator.
It goes well with e.g. short fried meat, bacon.
Our tip: Use sweet red wine for a sweet note and rather dry wine for flavorful, spicy dishes.
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