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Pumpkin and apricot chutney

updated

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Ingredients for 4 servings:

  • 300 g butternut squash
  • 1 onion(s), red
  • 100 g apricot(s), dried
  • 1 small red chili pepper(s)
  • 2 tbsp olive oil
  • 50 ml white wine vinegar
  • 80 g sugar
  • pepper
  • Nutmeg, freshly grated
  • Cinnamon powder
  • Salt
  • 3 sprigs of mint

Instructions

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

Finely dice the pumpkin flesh, onion, apricots, and chili. Sauté in oil in a saucepan and deglaze with the vinegar. Add the sugar and simmer for about 10 minutes, until the liquid has almost evaporated. Season to taste. Chop the mint and stir in. Approx. 215 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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