Pumpkin-pear chutney

Ingredients for 1 servings:

• 1 ½ kg pumpkin flesh, cleaned, weighed, diced
• 300 g onion(s), peeled, weighed, diced
• 1 kg pear(s), ripe, peeled, weighed, diced
• 2 sprigs of sage
• 2 bay leaves
• 500 ml vinegar (white wine vinegar)
• 500 g gelling sugar 2:1
• salt and pepper
• 1 tsp coriander
• 1 tsp all-spice
• 1 tsp peppercorns, black

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Place the pumpkin, onions, and pears in a saucepan. Slice the sage leaves and add them, along with the bay leaves and spices from a spice bag. Bring everything to a boil with 25g of salt and 400ml of vinegar. Simmer over low heat for about 1 hour, stirring occasionally. Allow to cool slightly and remove the spice bag. Stir in the gelling sugar and the remaining vinegar, season with salt and pepper. Bring to a boil, stirring occasionally, and simmer for four minutes, then immediately pour into hot, rinsed twist-off jars. This chutney goes well with roast pork or a cheese platter.