Parduin restaurant Brandenburg
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
- 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.