Wash and clean the pumpkin (the peel can stay on except for ugly areas). Rub the fluff of the quinces with a dry cloth, wash, peel, quarter and remove the core. Cut the pumpkin and quince into small cubes. Cut the shallots and onions into fine strips. Peel the ginger and dice as finely as possible.
Put the pumpkin, quince and ginger with the spices (cloves, star anise, cinnamon sticks, scraped-out vanilla pulp and the pod) and the sugar in a large saucepan, pour apple juice and white wine over them and cook over medium heat until the fruit doesn`t bite to have. Stir every now and then. Skim off half of the fruit and puree, then put back in the pot. Add the onions and shallots and simmer again until the pumpkin and quince are cooked through. Season to taste with salt and pepper.
The consistency of the mixture is actually a bit too runny for the chutney. Therefore, gradually remove the liquid from above with a ladle and pour it into a small saucepan until the consistency for chutney is right (about half a liter can be used). Bring the chutney to the boil again and fill it to the brim in twist-off glasses rinsed with hot water, close tightly and turn upside down.
Bring the skimmed liquid to the boil again in the smaller saucepan and pour it into glasses or small bottles. It can be used wonderfully similar to a gravy and can be used as a sauce base to conjure up great sauces (e.g. tastes great with minced meatballs with mash or as an exotic gravy).
But you can also use less liquid when cooking from the start and skim nothing later (then make sure that nothing burns).
The chutney tastes great with minced meat dishes, roasted meat or grilled food, but also goes well with a cold plate.
Depending on the size, the recipe makes about 10-15 glasses of chutney and about three glasses of sauce.
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