pumpkin chutney

Ingredients for 6 servings:

• 900 g Hokkaido pumpkin(s)
• 200 g apricot(s), dried
• 1 large onion(s)
• 1 tsp salt
• 300 ml balsamic vinegar, lighter
• 250 ml balsamic vinegar (orange-ginger balsamic, see my recipes)
• 150 g sugar
• some ginger, freshly grated
• some pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

goes great with cheese!

Wash the Hokkaido pumpkin thoroughly, remove the seeds, and cut into small pieces. Dice the onion and apricots. Combine all ingredients in a saucepan and bring to a boil, stirring occasionally. Simmer for about 35-40 minutes. Then roughly puree the chutney with a hand blender, leaving some pumpkin pieces. Pour the chutney into hot, rinsed jars and seal them immediately. Note: If you don’t have orange and ginger balsamic vinegar on hand, you can use the following alternatives: 130 ml orange juice, 130 ml white balsamic vinegar, 25 g sugar, and a piece (approx. 1.5 cm) of grated ginger. This chutney goes perfectly with Camembert on a pumpkin seed roll! You can find the recipe for Orange-Ginger Balsam here: http://www.chefkoch.de/rezepte/3075041460131492/Orangen-Ingwer-Balsam.html