Peel apples and quince and dice finely. Sprinkle with 2/3 of the sugar and let stand so that the juice comes out.
In the meantime, sweat the onions and caramelize them with the rest of the sugar. Then deglaze with juice and vinegar and add the spices in a tea bag or sieve.
Add quilts and apples to the top and cook until soft, stirring occasionally, on a medium setting for about 15-20 minutes.
Season to taste with salt and pepper and, for the desired consistency, also work with preserving sugar, if necessary.
Transfer hot into clean, boiled glasses and close tightly. The chutney can be kept for about 4-6 weeks.