Pumpkin chutney
Votes: 7
Time: 1 hour 55 minutes
Complexity: average
Servings: 4 - 6
Complexity: average
Servings: 4 - 6
Pumpkin chutney - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 500 gr. pumpkin pulp, preferably sweet pumpkins
- 2 tbsp. l. olive oil
- 1/2 large onion, preferably Walla Walla, Maui, or other sweet onion
- 1 clove garlic, finely chopped
- 3 tbsp. vinegar 5%
- 3 large slices of fresh ginger
- A large pinch of cayenne pepper, or to taste
- 1 teaspoon ground mustard
- 1/2 cup brown sugar
- 1/2 cup apricot jam
- 1 teaspoon ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup raisins
- 1/4 tsp ground allspice
- Juice of one lemon
- 1 red chili pepper, any variety of your choice, cook whole and discard after cooking
- Brie cheese
We recommend
Recipes with similar ingredients: chutney sauce, pumpkin puree, Apricot jam, ginger root, chili pepper, ground cayenne pepper, nutmeg, cinnamon, raisin
Cooking the dish according to the recipe:
- Place all ingredients in a saucepan and simmer gently over low heat until thickened. This will take 1 to 2 hours, but it's worth it for the pumpkin chutney with brie.The consistency of pumpkin chutney may vary depending on the pumpkin variety you choose. Some pumpkins are drier than others, so add 1/2 cup of apple juice. The key is slow cooking and patience. Enjoy pumpkin chutney with cheese, crackers, toast, or beef!
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