Hokkaido Pumpkin Chutney À La Tommy
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pumpkin meat (Hokkaido)
- 160 g apple
- 120 g onion (s)
- 140 g tomato (s)
- 200 ml balsamic vinegar, white
- 200 g suar
- 100 ml orange juice
- 100 g sultanas
- 4 cl sambuca
- 10 g iner root
- 1 g cinnamon
- 1 lemon (s), organic
- 1 orange (s), organic
- sea-salt
- 1 teaspoon cornstarch
Print Recipe
Pin Recipe Instructions
- The quantities given are based on the finished, cleaned ingredients.
- Wash and peel the pumpkin, remove the core and cut into small cubes. Peel and dice the onions. Wash and peel the apple, remove the core and grate finely. Scald the tomatoes with boiling water, peel them, remove the seeds and cut into small cubes. Peel the ginger and grate finely. Wash the lemon and orange and grate the peel.
- Put all ingredients together in a saucepan, bring to the boil and simmer for about 20-25 minutes, until the pumpkin still has a light bite. If the chutney is still too runny, stir in a teaspoon of cornstarch and bring to the boil again.
- Rinse the twist off glasses with hot water, pour the hot chutney into the glasses and turn them upside down for 10 minutes.
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