Pumpkin Chutney – A Complete Cooking Recipe. друзьями: 
Time: 1 hour. 55 min Difficulty: medium Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 500 gr. pumpkin pulp, preferably sweet pumpkin varieties
- 2 tbsp. l olive oil
- 1/2 large onion, preferably cultivar Walla Walla, Maui or other sweet onions
- 1 clove garlic, well chopped
- 3 tbsp. l vinegar 5%
- 3 large slices of fresh ginger
- A large pinch of cayenne pepper, or to taste
- 1 tsp ground mustard
- 1/2 tbsp. brown sugar
- 1/2 tbsp. apricot jam
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp. 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
Recipes with similar ingredients: chutney sauce, pumpkin puree, Apricot jam, ginger root, chili pepper, cayenne pepper ground, nutmeg, cinnamon, raisins
Recipe preparation:
- Put all the ingredients in a pan and simmer slowly on simmer until thickened. It takes 1 or 2 hours of your time, but it’s worth it to taste the pumpkin chutney with brie cheese. Pumpkin Chutney may vary depending on the pumpkin variety selected. Some pumpkins are drier than others, therefore, add 1/2 tbsp. apple juice. The most important thing is slow cooking and patience. Enjoy pumpkin chutney with cheese, crackers, toast or beef!
