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Apple pumpkin chutney

Parduin restaurant Brandenburg

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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.

Ingredients

• 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

Instructions

• 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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