Sweet and sour pumpkin, potato and grape pan

Ingredients for 2 servings:

• 250 g pumpkin(s) (e.g. Mini Jack), edible with skin
• 6 small potatoes (triplets)
• 1 tbsp onion(s), dried or
• 1 small onion(s)
• 1 tbsp oil (e.g. safflower oil)
• ½ red chili pepper(s)
• 20 grapes, seedless, red or green
• 1 tsp mustard seeds
• salt and pepper
• 2 tbsp sugar
• 200 ml water
• 2 tbsp apple cider vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

warm pumpkin chutney for lunch

Wash the pumpkin, potatoes, chili, and grapes. Halve the grapes. Cut the potatoes into small pieces (1 x 1 cm). Clean the pumpkin (you may need to scrape out the seeds and peel them, depending on the type of pumpkin) and cut the flesh into small pieces (1 x 1 cm). Deseed the chili and cut into strips. Peel the onion, if desired, and finely dice it. Now put all the ingredients, except the water, into a wide pot or large pan. Mix well and fry over high heat for about 5 minutes, stirring occasionally. Now add the water, put the lid on, and cook the potatoes and pumpkin over low heat for about 20 minutes until soft. Stir occasionally. Then remove the lid, let the excess liquid evaporate, and season to taste. This recipe is intended for 2 people (+ fried egg + salad) or for 1 person as a main course.