August 19, 2016
Pumpkin-ginger chutney will change your life, I’m not kidding. Think sweet and sour sauce. With exception that this is homemade and 100 times healthier.
I even made a video (but it’s in Slovenian). Check it out.
For around 4 kg of chutney ; Very simple; Time of preparation 20 min; Time of cooking 1,5 h
Ingredients
2,4 kg orange pumpkin; cleaned and cubed
1,5 kg apples; cleaned and cubed
150 g ginger; cut in small sticks (I don’t peel it
but you can if you want.)
5 tablespoons of mustard seeds
2 l of vinegar (I used grape one but you can also use apple vinegar.)
1 kg sugar (It’s even better with brown sugar but I had only white one.)
2 tablespoons of salt
Chilli (Fresh or dried or powdered) as much as you’d like
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_Instructions_
- We put pumpkins, apples, ginger, mustard seeds and vinegar in a big pot and bring to a boil. Cook for around half an hour.
- Add sugar and salt and cook for one hour more. Stir from time to time.
- Put in clean mason jars. Cover with cloths and let it cool slowly for 24 h.
Wise-ass corner
Chutney goes so well with million stuff. Like Uncle Ben’s sauce for rice, for sandwiches or to top french fries.
Fresh chillis really add nice red colour. I didn’t add them because not all my family members like spicy food.
You can also half the ingredients to make a smaller batch.
