Curry – Pumpkin

Ingredients for 1 servings:

• 1 kg pumpkin flesh, (peeled and pitted weighed)
• 1 large onion(s)
• 1 large garlic clove(s)
• 1 piece(s) ginger (hazelnut-sized)
• ¼ liter vinegar
• ¼ liter pineapple juice
• 400 g sugar
• 1 tbsp curry
• 1 tsp mustard seeds, yellow
• 1 tsp black mustard seeds
• 1 tsp salt

Instructions

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

Sweet and sour pumpkin with exotic spices

Cut the pumpkin into fairly large cubes. Slice the onion into thin half rings. Either finely chop the garlic or cut it into wafer-thin slices (whichever you prefer), and do the same with the ginger. Simmer all ingredients except the pumpkin gently for 4 minutes with the lid on for a few minutes, then let it stand for 15 minutes. Bring back to a boil, add the pumpkin, and cook for 4 minutes. While still hot, fill clean, hot-rinsed twist-off jars with the pumpkin cubes and the liquid. Seal immediately and leave upside down to cool. This creates a vacuum, and the pumpkin will keep for about 2 years. Makes about 4 jars of 500 ml each. Let the pumpkin sit for 2 weeks before eating.