Pumpkin and quince chutney

Ingredients for 1 servings:

• 2 kg pumpkin(s) (Hokkaido)
• 2 kg quince(s)
• 1 liter dry white wine
• 1 liter apple juice, clear
• 3 shallots
• 1 onion(s)
• 5 cm ginger, fresh, or amount to taste
• 100 g sugar
• 15 cloves
• 3 star anise
• 1 vanilla pod(s)
• 2 stalk(s) cinnamon
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

fruity chutney with a hint of the Orient and an extravagant sauce as a by-product

Wash and trim the pumpkin (the skin can remain on except for any unsightly spots). Wipe the fluff off the quinces with a dry cloth. Wash, peel, quarter, and core the quinces. Cut the pumpkin and quinces into small cubes. Finely slice the shallots and onion. Peel the ginger and dice as finely as possible. Place the pumpkin, quinces, and ginger in a large pot with the spices (cloves, star anise, cinnamon sticks, scraped vanilla seeds, and the pod) and the sugar. Pour over the apple juice and white wine. Cook over medium heat until the fruit has just a little bite left, stirring occasionally. Skim off half of the fruit and puree it, then return it to the pot. Add the onions and shallots and simmer again until the pumpkin and quinces are tender. Season to taste with salt and pepper. The consistency of the mixture is actually a bit too runny for the chutney at this point. Therefore, gradually remove the liquid from the top with a ladle and pour it into a small saucepan until it reaches the right consistency for chutney (about half a liter is fine). Bring the chutney back to a boil and then fill it to the brim into hot, rinsed twist-off jars, seal tightly, and turn upside down. Bring the skimmed liquid back to a boil in the smaller saucepan and then pour it into jars or small bottles. It can be used wonderfully similar to meat stock and can be used as a sauce base to create fantastic sauces (e.g., it tastes great with meatballs with mash or as an exotic gravy). You can also use less liquid from the beginning when cooking and not skim any of it later (then be sure to make sure nothing sticks). The chutney tastes great with minced meat dishes, roasted meat, or grilled food, but it also goes perfectly with cold dishes. Depending on the size, the recipe yields about 10-15 jars of chutney and about three jars of sauce.