Sweet-sour-spicy Curry Pumpkin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g pumpkin (s), cleaned and peeled, weihed
- 350 ml fruit vinegar
- 250 grams sugar
- 2 tablespoon soy sauce
- 25 g iner root, fresh, rouhly diced
- 2 small chilli pepper (s), red, pitted and slightly chopped
- 1 tablespoon curry powder, (madras curry), heaped
- 1 teaspoon curry powder, oriental
- 1 teaspoon, heaped coriander, freshly ground
Print Recipe
Pin Recipe Instructions
- Clean, peel and cut the pumpkin into bite-sized pieces that are as even as possible. Bring the vinegar, sugar and the spices to the boil. Let the stock steep for 10-15 minutes, remove the chillies and ginger, add the pumpkin pieces, bring to the boil and simmer for 8-10 minutes.
- Fill the pumpkin pieces into previously boiled glasses, pour the hot stock over them and close the glasses immediately. Turn the glasses upside down for a few minutes. The glasses last for at least 6 months. The amount is sufficient for 3 glasses of 450 ml each.
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