Pumpkin Chutney
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg pumpkin (s) (types can be varied according to taste)
- 8 tomato (s), ripe (approx. 500 gr)
- 4 onion (s), (approx. 500 gr)
- 2 apples, cooking apples (approx. 500 gr)
- 250 g sultanas
- 500 g suar, liht brown
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 2 teaspoons ginger powder
- 1 teaspoon allspice, ground
- 750 ml vinegar (brandy vinegar)
Print Recipe
Pin Recipe Instructions
- Peel the pumpkin, remove the seeds, cut into small pieces. Bring a saucepan of water to a boil. Add the pumpkin and simmer for 10 minutes, drain and mash. Peel the tomatoes (in boiling water as usual), cut in half and hollow out. Press the middle through a sieve, cut the pulp into small pieces. Chop the onions. Peel and core the apples and cut into small pieces. Put all the ingredients in a large saucepan, slowly bring to a boil and simmer for 2 hours (I don`t let it cook that long!) Until the chutney has thickened. Fill into freshly washed / sterilized jars and close with the screw cap.
- Let stand for at least two weeks before use!
- Makes about 6 jars of 500 g each. I always fill into small, octagonal jars with screw-on lids, which are nice to give away.
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