1 small red or green chilli, sliced, seeded and finely chopped
30 ml (2 tablespoons) sugar
30 ml (2 tablespoons) lemon juice
Directions
Peel and core the quince, and grate coarsely or slice into the finest slivers. Pile in a bowl, sprinkle with salt and set aside for 1-2 hours. Rinse under cold running water, drain well, and dry thoroughly with a clean tea towel. Mix with the remaining ingredients, cover and chill until required.
