Pumpkin and Apricot Chutney
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pumpkin (se), nutme
- 200 g apricot (s)
- 100 g shallot (s)
- 1 piece (s) ginger, the size a walnut
- 50 g butter
- 100 g suar, brown
- 50 ml vinegar
- 1 star anise
- 1 stick cinnamon
- 1 pinch nutmeg, freshly grated
- 0.5 teaspoon ½ salt
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, remove the seeds and dice the pulp. Wash, halve and stone the apricots. Peel and quarter shallots. Peel the ginger and grate finely on the kitchen grater.
- Heat the butter in a saucepan. Add shallots and let translate while stirring frequently. Then stir in the pumpkin, apricots and ginger. Sweat the whole thing briefly while stirring.
- Scatter brown sugar and add vinegar and 50 ml water. Stir in the star anise, cinnamon, freshly grated nutmeg and salt. Let the whole thing simmer gently on a low flame for about 30 minutes.
- Rinse 2 tightly closable glasses with hot water. Remove the star anise and cinnamon stick from the chutney at the end of the cooking time. Pour the pumpkin and apricot chutney into the jars and close them tightly.
- Tastes delicious with game and poultry dishes.
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