Beetroot and pumpkin chutney

Ingredients for 4 servings:

• 300 g Hokkaido pumpkin(s)
• 300 g beetroot
• 2 m.-sized onion(s)
• 3 garlic cloves
• 2 m.-sized apples
• 75 ml balsamic vinegar, white
• 100 ml water
• 2 tbsp rapeseed oil or olive oil
• 50 g brown cane sugar
• salt and pepper
• allspice berries

Instructions

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

fruity, autumnal combination, delicious and very healthy

Roughly chop the Hokkaido pumpkin and beetroot. Finely dice the onions and garlic cloves and sauté in oil. Add the Hokkaido pumpkin and beetroot cubes and sauté for about 15 minutes, until the pumpkin and beetroot cubes are soft. A few allspice berries can be added. Add water and balsamic vinegar, stir in the brown sugar, and simmer over medium heat until the pieces are quite soft and the liquid has reduced somewhat. Remove the allspice berries and roughly puree everything with a hand blender, depending on your preference. Season with salt and pepper, adding a little more vinegar and/or sugar if desired for a pleasant, sweet and sour chutney flavor. If desired, add a little chili. Pour the chutney into jars while still hot. It goes well as a spread on bread or with sheep’s or goat’s cheese.