Quince Chutney light and fragrant

1 put in a saucepan: the quince flesh cut into small dice, the brown sugar, the water and the raisins. mix with a spoon and let rest for ½ hour
2/ add the vinegar, salt and finely ground spices and stir
3/ bring to a boil then lower the heat and let stew (the quince dice should not break down too much by covering halfway. watch that the chutney doesn't stick. add a little water if needed
4/ let cool before putting in jars for flavor osmosis.
you can sterilize the jars.
to accompany curries, cold meat (duck), pâtés or to try with a foie gras terrine.