Sweet and sour curry pumpkin

Ingredients for 3 servings:

• 750 g pumpkin(s), cleaned and peeled
• 350 ml fruit vinegar
• 250 g sugar
• 2 tbsp soy sauce
• 25 g ginger root, fresh, roughly diced
• 2 small chili peppers, red, pitted and lightly chopped
• 1 tbsp curry powder (Madras curry), heaped tbsp
• 1 tsp curry powder, oriental
• 1 tsp, heaped coriander, freshly ground

Instructions

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

pickled pumpkin for storage

Clean and peel the pumpkin, and cut into bite-sized, even pieces. Bring the vinegar, sugar, and spices to a boil. Let the liquid steep for 10-15 minutes, remove the chilies and ginger, add the pumpkin pieces, bring to a boil, and simmer for 8-10 minutes. Transfer the pumpkin pieces to previously boiled jars, pour the hot liquid over them, and immediately seal the jars. Turn the jars upside down for a few minutes. The jars will keep for at least 6 months. This amount is enough for 3 450 ml jars.