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🍽️ Homemade Pumpkin Chutney

543 kcal · 30 min · 4 servings

Ingredients

• 1 pumpkin (approx. 1,2 kg)
• 1 tbsp salt
• 3 onions
• 300 g carrots
• 1 chili pepper (fresh, red)
• 2 tbsp mustard seeds
• 1 tbsp salt
• 500 g fruit vinegar
• 250 g preserving sugar

Instructions

1. 1. Cut the pumpkin in half and divide it into large wedges.
2. 2. Remove the seeds and fibrous center from the pumpkin wedges and then peel them.
3. 3. Peel the carrots.
4. 4. Grate the carrots and pumpkin wedges either by hand using a grater.
5. 5. Or use a food processor to grate them finely.
6. 6. Peel the onions and dice them into very small cubes.
7. 7. Wash the chili pepper, cut it lengthwise, remove the seeds and the white inner membrane.
8. 8. Dice the chili pepper into fine cubes as well.
9. 9. Place the mustard seeds in a tea egg (a small sieve for spices) and close it securely.
10. 10. Combine all prepared ingredients in a pot and add the fruit vinegar.
11. 11. Bring the mixture to a boil over low heat while stirring constantly and let it simmer for about 20 minutes.
12. 12. Continue cooking until the pumpkin flesh is almost soft.
13. 13. Add salt and preserving sugar and keep stirring while letting the mixture simmer for about 60 minutes.
14. 14. Let the mixture continue to simmer until the desired consistency is reached.
15. 15. Remove the tea egg from the pot and fill the chutney to the brim into well-rinsed and boiled jars using a funnel.
16. 16. Seal the jars tightly immediately, place them upside down on the lid for 10 minutes to cool.
17. 17. Let the jars cool completely, label them, and store them in a cool place.
18. 18. Enjoy your homemade pumpkin chutney.

Nutrition per serving

• kcal: 543
• Protein: 8 g · Fett/Fat: 1 g · Carbs: 116 g