John Myers
It doesn’t always have to be pumpkin soup – the autumn vegetables also spice up your dishes as a spicy chutney. We have a recipe for you here.
Pumpkin chutney – you need them
You need the following ingredients for your pumpkin chutney:
- 500 grams of pumpkin of your choice
- 1 apple
- 1 clove of garlic
- 3 shallots
- 2 bay leaves
- 30 ml apple cider vinegar
- 1 handful of fresh chopped herbs (e.g. thyme, parsley, rosemary, etc.)
- paprika, curry, salt, pepper, and brown sugar (amounts to your own taste)
- 1 tbsp olive oil
Pumpkin chutney – how it works
The spicy chutney goes well with poultry and cheese.
- Depending on the type of pumpkin, peel and deseed the pumpkin and cut it or the pulp into small pieces.
- Wash and peel the apple. Skin the shallots and garlic. Cut everything into small pieces. The flavor will be even more intense if you grate the ingredients.
- Heat the olive oil in a saucepan and add the garlic, shallots, and apple. Sweat briefly before adding the paprika, curry powder, salt, pepper, and brown sugar.
- Add the pumpkin and cook all the ingredients for about 5 minutes.
- Then deglaze the mixture with apple cider vinegar and let everything reduce over medium heat.
- As soon as the vinegar has evaporated, pour in 200 ml of water. Let the chutney simmer for about 20 minutes.
- In the meantime, wash and chop the herbs.
- Finally, stir in the herbs.
- Then take a hand blender and briefly puree the chutney.
- Pour the still hot chutney into sterilized screw-top jars. Turn the jars upside down for a few minutes. This creates a vacuum.
- The chutney will keep in the fridge for up to 6 months.
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