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
Sweet-sour-spicy Curry Pumpkin
Sweet-sour-spicy Curry Pumpkin

Instructions

  1. 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.
  2. 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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