Fruity spicy curry sauce

Ingredients for 1 servings:

• 500 g pumpkin(s), e.g. butternut
• 500 g apples
• 500 g brown cane sugar
• 2 limes, the juice
• 4 tbsp balsamic vinegar
• 2 tsp, leveled turmeric powder
• 1 tsp, crushed paprika powder, hot
• 1 tsp, died Allspiceón de la Vera
• 1 tsp, leveled salt
• 1 tsp, leveled ginger powder
• 1 tsp, leveled coriander powder
• 1 tsp, leveled garlic powder
• 1 pinch of cinnamon powder
• possibly chili powder
• 1 tsp, leveled cocoa powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Delicious barbecue sauce in stock

Peel, core, and roughly chop the apples and pumpkin. Simmer the pieces with a little water until soft. Purée thoroughly with a hand blender. Stir in the cane sugar, balsamic vinegar, and lime juice and bring back to a boil. Stir in the spices; the amount of spices is, of course, a matter of taste. Pour the sauce into boiled, roughly equal-sized screw-top jars and seal with the appropriate boiled lids. Boil the jars using one of the methods listed here: http://www.chefkoch.de/forum/2,15,516328/Sammelthread-mit-links-fuer-die-verschiedenen-Einkochmethoden.html It tastes great cold as a dip, or warm in stir-fries or with currywurst and fries. Makes about 8-10 small jars.