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🍽️ Fresh Homemade Pumpkin Chutney

128 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (1 kg flesh)
• 20 g ginger
• 2 garlic cloves
• 100 ml apple cider vinegar
• 150 ml orange juice
• 3 sprigs thyme
• salt
• pepper
• 100 g jam sugar (3:1)
• 4 jam jars (screw-top jars)

Instructions

1. 1. Rinse the screw-top jars in hot water.
2. 2. Place the jars on a clean kitchen towel and let them drip dry.
3. 3. Cut the pumpkins in half.
4. 4. Remove the insides with the seeds.
5. 5. Peel off the pumpkin skins.
6. 6. Cut the flesh into even cubes.
7. 7. Peel the ginger.
8. 8. Peel the garlic cloves.
9. 9. Finely dice the ginger.
10. 10. Finely dice the garlic.
11. 11. Pour the apple cider vinegar into a pot.
12. 12. Pour the orange juice into the same pot.
13. 13. Bring the liquid to a boil.
14. 14. Add the pumpkin cubes to the pot.
15. 15. Add the diced ginger to the pot.
16. 16. Add the diced garlic to the pot.
17. 17. Pluck the thyme leaves from the stems.
18. 18. Add the thyme leaves to the pot.
19. 19. Season the mixture with salt.
20. 20. Season the mixture with pepper.
21. 21. Turn the heat to low.
22. 22. Simmer the chutney for about 30 minutes with the lid off.
23. 23. Stir the chutney during the cooking time.
24. 24. Add the jam sugar after 25 minutes.
25. 25. Boil the chutney vigorously for another 5 minutes.
26. 26. Check if the pumpkin is soft.
27. 27. Turn the jars upside down to seal them.
28. 28. Use a metal measuring cup or tongs to handle the hot jars safely.

Nutrition per serving

• kcal: 128
• Protein: 2 g · Fett/Fat: 0 g · Carbs: 27 g