Hokkaido pumpkin chutney à la Tommy

Ingredients for 1 servings:

• 500 g pumpkin flesh (Hokkaido)
• 160 g apple
• 120 g onion(s)
• 140 g tomatoes
• 200 ml balsamic vinegar, white
• 200 g sugar
• 100 ml orange juice
• 100 g sultanas
• 4 cl Sambuca
• 10 g ginger root
• 1 g cinnamon
• 1 lemon(s), organic
• 1 orange(s), organic
• Sea salt
• 1 tsp cornstarch

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

The quantities are based on the cleaned ingredients. Wash and peel the pumpkin, remove the core and cut into small cubes. Peel and finely dice the onions. Wash and peel the apple, remove the core and grate finely. Blanch the tomatoes in boiling water, skin them, remove the seeds and cut them into small cubes. Peel and finely grate the ginger. Wash the lemon and orange and grate the zest. Put all the ingredients together in a saucepan, bring to a boil and simmer for 20-25 minutes until the pumpkin still has a slight bite. If the chutney is still too runny, stir in a teaspoon of cornstarch and bring back to a boil briefly. Rinse the twist-off jars with hot water, fill the jars with the hot chutney and turn them upside down for 10 minutes.