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Pumpkin chutney with apricots

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Ingredients for 1 servings:

  • 1 kg pumpkin flesh, cut into small pieces
  • 3 onions, finely diced
  • 200 g apricot(s), dried, chopped
  • 1 piece(s) ginger, grated
  • 1 tsp salt
  • 1 stalk(s) cinnamon
  • 1 clove(s)
  • 1 tsp black peppercorns
  • 250 g brown cane sugar
  • 700 ml vinegar (wine vinegar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy – fruity side dish to grilled meat and fish

Bring all ingredients to a boil in a saucepan. Simmer for about 80 minutes, until the pumpkin is tender and the liquid has almost completely evaporated. Fill to the brim in hot, rinsed, screw-top jars. Screw the lids tightly shut and turn the jars upside down for about 4 minutes.

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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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