John Myers
Pumpkin and Pepper Chutney
The perfect pumpkin and pepper chutney recipe with a picture and simple step-by-step instructions.
- 500 g Butternut squash
- 200 g Mini pepper mix
- 2 small Onion red
- 1 medium sized Clove of garlic
- 1 medium-sized Apple
- 150 g Sugar brown
- 2 tbsp Rapeseed oil
- 150 ml Apple Cider Vinegar
- 1 Cinnamon stick
- 3 piece Cardamom pods
- 1 tsp Ground cumin
- Press the cardamom pods on with the back of a knife. Toast the cardamom, cumin and cinnamon stick in a saucepan without fat until it smells fragrant. Peel off the onions and garlic and cut into small pieces. Halve the mini pepper mix, remove the core, first into thin strips and then me cut small pieces. Halve the pumpkin, peel it, remove the seeds with a spoon and cut the pumpkin flesh into small pieces.
- Add rapeseed oil, onions, garlic and paprika mix and simmer for about 5-6 minutes while stirring. Add the sugar to the saucepan and stir until it has dissolved. Deglaze with vinegar, add pumpkin and cook uncovered for 25 minutes over a mild heat.
- Peel the apples, cut in half, core and cut into coarse pieces. Place the apple pieces in the saucepan and cook for another 15 minutes. Immediately fill into 3 glasses (about 300 ml), close tightly, place on the lid for 15 minutes.
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