Pumpkin-quince chutney

Ingredients for 6 servings:

• 250 g pumpkin flesh (Hokkaido), diced with skin
• 1 large quince(s), cut into small cubes
• 1 red bell pepper(s), cut into small cubes
• 1 lemon(s) or lime (the juice)
• 1 red chili pepper(s), finely chopped
• n. B. salt and pepper, freshly ground
• 50 g sugar, brown (cane sugar)
• ½ tsp turmeric
• 200 ml vegetable stock or vegetable broth (instant)
• 3 dashes Worcestershire sauce
• 2 tbsp vegetable oil
• 2 sprigs of parsley, flat, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Chutney for pan-fried meat

Peel the quince, remove the core, and cut into small cubes. Heat the oil in a saucepan over medium heat and sauté the quince cubes with the lemon or lime juice for 10 minutes. Stir frequently, then deglaze with 100 ml of the stock or broth. Simmer over medium heat for another 10 minutes, then puree with a hand blender until smooth. Reduce by half, stirring occasionally. Continue to simmer uncovered over low to medium heat, adding the pumpkin, chili, paprika, sugar, turmeric, and Worcestershire sauce for another 30 minutes. If the chutney becomes too dry, carefully add more stock/broth, stirring frequently from the bottom. Add the sugar for the last 10 minutes and the parsley for the last 2 to 3 minutes, stirring frequently. Remove the pan from the heat and let cool. Finally, season with salt and pepper. It goes very well with briefly roasted meat.