Pumpkin chutney with ginger and carrots

Ingredients for 1 servings:

• 1 kg pumpkin flesh, peeled, cut into 2 cm cubes
• 2 tbsp coarse sea salt
• 2 large onions, roughly chopped
• 300 g carrot(s), coarsely grated
• 100 g ginger root, candied, coarsely chopped
• 1 chili pepper(s), finely chopped
• 2 tbsp mustard seeds
• 1 tbsp turmeric
• ¾ liter apple cider vinegar
• 250 g brown sugar

Instructions

Working time approx. 45 minutes; Rest period approx. 30 days; Cooking/baking time approx. 2 hours; Total time approx. 30 days 2 hours 45 minutes

In a sieve, combine the pumpkin with 1 tablespoon of salt. Let it steep for 1 hour, then rinse until the pumpkin no longer tastes too salty. Bring the remaining ingredients, except the sugar and the tablespoon of salt, to a boil in a saucepan and simmer gently for 25 minutes, until the pumpkin is soft. Dissolve the sugar with 1 tablespoon of salt, stirring occasionally. Simmer for another 1-1.5 hours, until most of the liquid has evaporated and the chutney is thick. Pour into the prepared jars and seal. Turn upside down and let cool. The chutney should steep for at least 1 month; I could rarely wait that long.