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Apple-pumpkin chutney[c] fotolia.com | nata_vkusidey

Apple-pumpkin chutney

Parduin restaurant Brandenburg

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Servings2 jars
Skill levelEasy

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Chutneys originally come from India. Traditionally, they are served with curries, but they are beautifully to match with other dishes. This chutney goes well with meat.


  • 500 grams pumpkins
  • 4 medium-sized, sour varieties apples
  • 1 large-sized onion
  • 4 garlic cloves
  • 20 grams ginger
  • 50 grams sultanas
  • 2 small and hot peppers
  • 250 ml balsamic vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon honey
  • 1 cup white sugar
  • 1 cup white wine
  • 6 cloves
  • 6 allspice corns
  • Freshly ground white pepper
  • 1 teaspoon green peppercorns
  • 1 teaspoon salt
  • Nutmeg
  • 2 twist-off jars each 500 ml


  • Peel the pumpkin and remove the pulp and seeds.
  • Cut 500 grams flesh into small even chunks.
  • Peel onion and core, again cut into small even chunks.
  • Peel garlic and ginger and cut into small pieces.
  • Chop sultanas coarsely.
  • Remove seeds from peppers and chop finely.
  • Heat olive oil in a heavy based pot and brown the onion in it.
  • Place pumpkin, ginger, garlic and sultanas into the pot, sweat briefly. Deglaze with vinegar and wine or water.
  • Peel the apple and core, again cut into small even chunks and add to the pot.
  • Add sugar and all of the spices. Mix well, bring to a boil, then turn down the heat and let simmer for 10 minutes.
  • Pour the hot chutney into warm sterilized pots seal and store.
  • Turn the pots and let it cool. The chutney will mature with age, do not use for 1 month minimum.

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