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Pumpkin chutney with sage

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Ingredients for 1 servings:

  • 1 ½ kg pumpkin flesh
  • 4 onions, diced
  • 200 g sugar
  • 3 lemon(s), the juice
  • 2 tbsp salt
  • 3 tbsp mustard seeds
  • 1 garlic clove(s)
  • 1 bunch of sage
  • 250 ml vinegar (white wine vinegar 5%)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Makes 6 300 ml glasses.

Cut the pumpkin flesh into pieces and bring to a boil with lemon juice, vinegar, sugar, salt, mustard seeds, diced onion, and a squeezed garlic clove, stirring constantly. Reduce heat to low until the liquid has almost evaporated. Roughly chop the sage, add it, and cook for 10 minutes, stirring continuously. While the chutney is still boiling hot, fill jars to the brim and immediately seal tightly.

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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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