Chutney made from two types of pumpkins from Fiefhusen

Ingredients for 4 servings:

• 300 g Hokkaido pumpkin(s), organic, with skin
• 300 g butternut squash, organic, with skin
• 2 shallots or one medium onion
• 2 cloves garlic, fresh
• 1 piece(s) ginger, organic, hazelnut-sized
• 1 m.-large chili pepper(s), red
• 3 tbsp vegetable oil, e.g. rapeseed oil
• 100 ml dry white wine
• 100 ml apple juice
• 100 ml fruit vinegar
• 1 can of chopped tomatoes (400 ml)
• 150 g cane sugar
• 1 tsp, leveled turmeric
• 1 tsp, leveled curry powder
• 2 bay leaves, preferably fresh
• 1 tbsp, leveled sea salt

Instructions

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

Hokkaido and Butternut in a double pack

First, we need to prepare the “solid” ingredients. Cut the washed and seeded Hokkaido squash, skin on, into cubes with an edge length of three to four millimeters. Coarsely grate the washed butternut squash, skin on, using a grater. Finely dice the shallots or onion. Finely dice the garlic and ginger as well. When using organic ginger, be sure to use the skin, as the beneficial substances and essential parts of the flavor are located directly beneath the skin. Cut the chili pepper into wafer-thin rings. Be careful not to include the seeds and the white membranes inside in the chutney. It’s a bit of a chore, but otherwise it might be too spicy. Add the ingredients we’ve prepared in this way to a wide, non-stick pan in which the oil has been heated to three-quarters of the heat. Once the ingredients have reached the boil, reduce the heat to half and sauté for 10 minutes, stirring or tossing frequently. Then deglaze with the white wine and let the alcohol evaporate for perhaps two or three minutes. Then add the apple juice, vinegar, and bay leaves, and stir in the tomatoes, sugar, and spices. Briefly increase the heat to full until the pan is bubbling. Reduce the heat to 1/3 and simmer the chutney until thickened, about 20 minutes. Stir frequently. Please monitor the consistency, as this time may vary depending on the stove. Increase the cooking time if necessary. Then pour the mixture into jam jars while still hot. Sterilize the jars and lids with boiling water beforehand. The chutney is a great addition to any type of roasted or grilled meat. It’s also delicious as a filling for homemade ravioli.