Quince and Pumpkin Chutney

Grate, rinse and peel the quinces with a dry tea towel. Quarter and core the fruit, cut into cubes. Peel the pumpkin, remove the seeds and cut into wedges. Quinces with the remaining ingredients without the pumpkin – bring to a boil, gently simmer on low heat for 10 minutes. Later, add the pumpkin cubes, gently simmer until the fruit still has bite. Fill the quince-pumpkin chutney into preheated storage jars, seal on the spot.

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