pumpkin chutney

Ingredients for 6 servings:

• 1 kg pumpkin flesh
• 2 apples, sour
• 2 onions, red
• 2 cloves garlic
• 1 sprig(s) rosemary
• 1 red chili pepper(s)
• 1 ½ tsp mustard seeds
• 1 ½ tsp coriander seeds
• 5 grains of allspice
• 1 tbsp olive oil
• 100 g cranberries, dried
• 150 ml white wine
• 150 ml balsamic vinegar, white
• 300 g cane sugar
• 1 ½ tsp salt
• some pepper, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Delicious with spicy cheese, pan-fried poultry and meat.

Dice the pumpkin and apples. Finely dice the garlic, onion, and chili. If you don’t like it too spicy, remove the chili seeds. Roughly crush the mustard, coriander, and allspice seeds in a mortar and pestle. Heat the oil in a large pot and sauté the onion until translucent. Add the garlic, chili, and spices and sauté briefly. Add the remaining ingredients and cook over medium heat, stirring, for about 45 minutes, until the pumpkin is soft and partially crumbles into a puree. It shouldn’t become a complete mush, though. Then remove the rosemary and season the chutney with salt and pepper to taste. Ladle the chutney into jars while still hot. For me, the recipe made enough for 6 jars of jam.