Quince and pumpkin chutney

Ingredients for 1 servings:

• 2 large quinces
• 1 small pumpkin(s), about the same size as the quinces
• 4 onions
• 4 cloves garlic
• 100 ml red wine vinegar, more if needed
• 250 g cane sugar
• n. B. Pepper, dried, or 1 to 2 fresh red peppers
• Curry powder, hot
• Paprika powder, hot
• salt and pepper
• oil

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

If you already have more than enough jelly…

Peel the quinces and core them, cut them into small pieces, or chop or grate them in a food processor. Finely chop the onions. Peel the pumpkin and cut them into medium-sized cubes. Press the garlic cloves through a press. Heat a little oil. Add the quinces and onions, let them cook for a while, then add the pumpkin and garlic and let them steep for a while. Add the cane sugar and vinegar, reduce the heat, and simmer until the pumpkin cubes break down (about 30 minutes). Season to achieve the desired spiciness. Add more vinegar if desired to keep everything moist. When the pumpkin is soft, mash it. This is also a good way to check whether the quinces are soft enough. While still hot, pour into rinsed, screw-top jars and seal immediately. Makes approximately 5 250 ml jars. Delicious with game, duck, etc.