Quince Chutney Puree

For the quince chutney mousse, wash and brush the quinces, remove the seeds and the core. This is best done with a ceramic knife, as quinces are very hard.

Dice the quinces and put them in a wide pot, score the lemongrass and add it. Cut the ginger slices into small pieces, remove the seeds from the chili peppers and cut them into small pieces as well. Add all ingredients to the quinces.

Let everything simmer gently for about 45 minutes, remove the lemongrass and process everything to a puree with a hand blender. Taste again and add lemon if necessary. Immediately fill the quince chutney puree hot into rinsed jars and seal (turn jars upside down for 5 minutes).

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