Curry – Pumpkin

Summary

Ingredients

• 1 kg pumpkin meat, (peeled and pitted, weighed)
• 1 large vegetable onion (s)
• 1 large clove garlic
• 1 piece (s) ginger, (hazelnut-sized)
• 0.25 liter ¼ vinegar
• 0.25 liter ¼ pineapple juice
• 400 g suar
• 1 tablespoon curry
• 1 teaspoon mustard seeds, yellow
• 1 teaspoon mustard seeds, black
• 1 teaspoon salt

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Instructions

1. Cut the pumpkin into not too large cubes. Cut the onion into thin, half rings. Either finely chop the garlic or cut it into wafer-thin slices (whichever you prefer), and do the same with the ginger.
2. Simmer all ingredients, except for the pumpkin, gently for 4 minutes with the saucepan closed, then leave to rest for 15 minutes. Then bring to the boil again, add the pumpkin and cook for 4 minutes.
3. Fill the pumpkin cubes with the brew while still hot into clean, hot-rinsed twist-off glasses, close immediately and let cool upside down. This creates a vacuum and the pumpkin can be kept for about 2 years.
4. Makes approx. 4 glasses of 500 ml each.
5. Before the first consumption, the pumpkin should steep for 2 weeks.