Nicoise's pumpkin-mango chutney

Ingredients for 1 servings:

• 2 ½ kg pumpkin(s) (butternut)
• 500 g onion(s)
• 2 mangoes
• 1 large red bell pepper(s)
• 2 tomatoes
• 100 g brown sugar
• 2 tbsp mustard, medium hot
• 250 ml balsamic vinegar, white
• 2 tbsp salt
• n. B. Sweetener
• 1 tsp, leveled garlic powder
• 2 tbsp olive oil
• ¼ liter of water
• chili powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel the onions, pumpkin, and mangoes and cut into small, even cubes. Deseed the tomatoes and finely dice them, as well as the bell peppers. Heat the olive oil in a large pot and sauté the onions until slightly translucent. Then add all the vegetables and mangoes to the pot. Stir well and add the vinegar, water, and spices. Bring to a boil and simmer for about 30 minutes. As soon as the chutney is cooked, immediately transfer it to twist-off jars while still hot, seal them, and turn them upside down briefly. Store in a dark place. You can also use 250g of brown sugar. I use only 100g and replace the rest with sweetener until the desired sweetness is reached. You can also add more or less chili and mustard as needed. The chutney should taste sweet and sour with a hint of heat. It goes very well with meat and fish. It also goes well with bread and butter and with rice.