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🍽️ Autumn Pumpkin and Chestnut Chutney

392 kcal · 30 min · 4 servings

Autumn Pumpkin and Chestnut Chutney Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the pumpkin thoroughly.
  2. 2. Remove the inside and the skin from the pumpkin.
  3. 3. Cut the pumpkin flesh into small cubes.
  4. 4. Peel the onions.
  5. 5. Slice the onions into thin rings.
  6. 6. Preheat the oven to 220 degrees.
  7. 7. Take a sharp knife.
  8. 8. Score the curved side of the chestnuts in a cross pattern.
  9. 9. Place the chestnuts on a baking sheet.
  10. 10. Roast the chestnuts in the oven for 15 to 20 minutes.
  11. 11. Remove the chestnuts from the oven when the shells split open.
  12. 12. Let the chestnuts cool down briefly.
  13. 13. Peel the cooled chestnuts.
  14. 14. Put the pumpkin into a cooking pot.
  15. 15. Add the peeled chestnuts to the pot.
  16. 16. Add the onion rings to the pot.
  17. 17. Add the raisins to the pot.
  18. 18. Add the vinegar to the pot.
  19. 19. Add the sugar to the pot.
  20. 20. Add the salt to the pot.
  21. 21. Add the spices to the pot.
  22. 22. Simmer the mixture while stirring constantly for about 35 minutes.
  23. 23. Fill the hot chutney into prepared jars.
  24. 24. Let the chutney infuse for 2 to 3 weeks.

Nutrition per serving