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Simple orange pumpkin chutney

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Ingredients for 1 servings:

  • 2 kg pumpkin flesh, pitted and diced, e.g. Hokkaido
  • ½ liter apple cider vinegar
  • 1 kg sugar
  • 8 tbsp lemon juice
  • 1 tbsp cloves
  • ½ liter orange juice

Instructions

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

very tasty with roast chicken or cheese

First, prepare the pumpkin. To do this, halve the cleaned Hokkaido pumpkin with the skin on, remove the seeds, and cut the flesh into bite-sized, roughly equal pieces. Make a broth from the apple cider vinegar, sugar, lemon juice, and cloves. Boil the pumpkin cubes until translucent and fill portions into prepared, sterilized screw-top jars. Then add the orange juice to the broth and bring back to a boil. Let it cool briefly and pour it over the pumpkin, ensuring the pumpkin pieces are well covered. Seal the jars immediately. This makes a great homemade gift or for Halloween.

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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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