Curry – Pumpkin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Makes approx. 4 glasses of 500 ml each.
- Before the first consumption, the pumpkin should steep for 2 weeks.
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