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Pumpkin and nectarine chutney

updated

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Ingredients for 1 servings:

  • 750 g Hokkaido pumpkin(s)
  • 400 g nectarine(s)
  • 2 chili peppers
  • 80 g ginger
  • 1 tsp paprika powder, hot
  • 4 carnations
  • 4 allspice berries
  • 1 tsp turmeric
  • 2 bay leaves
  • 1 tsp, heaped salt
  • 5 tbsp wine vinegar
  • 1 tbsp oil
  • 200 g sugar

Instructions

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

with ginger and chili

Dice the pumpkin and nectarines. Finely chop the ginger and chilies. Combine all ingredients and spices in a pot, bring to a boil, and simmer for 1 hour. Finally, season with salt and paprika, if desired. While still hot, pour into jars. Once cooled, refrigerate.

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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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