Chutney Made from Two Types Of Pumpkin from Fiefhusen

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Sauce
Cuisine European
Servings (Default: 4)

Ingredients

  • 300 g Hokkaido pumpkin (se), oranic, with skin
  • 300 g butternut squash (se), oranic, with shell
  • 2 shallot (s) or a medium-sized onion
  • 2 cloves garlic, fresher
  • 1 piece (s) organic ginger, the size a hazelnut
  • 1 medium chilli pepper (s), red
  • 3 tablespoon vegetable oil, e.g. rapeseed oil
  • 100 ml white wine, drier
  • 100 ml apple juice
  • 100 ml fruit vinegar
  • 1 can tomatoes, chunky (400 ml)
  • 150 g cane suar
  • 1 teaspoon, leveled turmeric
  • 1 teaspoon, leveled curry powder
  • 2 bay leaves, as fresh as possible
  • 1 tablespoon, leveled sea salt
Chutney Made from Two Types Of Pumpkin from Fiefhusen
Chutney Made from Two Types Of Pumpkin from Fiefhusen
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Instructions

  1. First we have to prepare the solid ingredients. Cut the washed and pitted Hokkaido with the peel into cubes with an edge length of three to four millimeters. Roughly grate the washed butternut with the peel over the kitchen grater. Finely dice the shallots or onions. Finely dice the garlic and ginger as well. With organic ginger it is essential to use the peel, because the positive ingredients and essential parts of the taste are located directly under the peel. Cut the chilli pepper into very thin rings. Be careful not to get the kernels and white skins inside the chutney. A bit of a hassle, but otherwise it might get too sharp.
  2. The ingredients that we have now prepared in this way are placed in a coated, wide pan in which the oil has been brought to three quarters of the heat. When the ingredients have taken off the heat, reduce the heat to half and sauté for 10 minutes, stirring or swirling frequently.
  3. Then deglaze with the white wine and let the alcohol evaporate for maybe two or three minutes. Then add apple juice, vinegar and bay leaves and stir in the tomatoes, sugar and spices. Briefly set the temperature to full heat until the contents of the pan are simmering. Now reduce the heat to 1/3 and reduce the chutney thickly for about 20 minutes. Stir more often. Please observe the consistency, as the time may vary depending on the stove. If necessary, extend the cooking time.
  4. Then fill hot jam jars. Before doing this, sterilize the jars and lids with boiling water.
  5. The chutney is a great addition to any type of fried or grilled meat. Also a pleasure as a filling for homemade ravioli.

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