Summary

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

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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.