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🍽️ Sweet and sour pumpkin chutney

621 kcal · 30 min · 4 servings

Ingredients

• Hokkaido pumpkin 400 g
• onions, yellow 1 pc.
• thyme, fresh 5 g
• oranges 1 pc.
• oil 2 tbsp
• cumin 0.25 tsp
• sugar 50 g
• cinnamon pinch
• balsamic vinegar, light 30 ml
• salt pinch
• pepper, black ground pinch

Instructions

1. 1. Wash the pumpkin thoroughly.
2. 2. Cut the pumpkin in half.
3. 3. Remove the core and seeds.
4. 4. Cut the flesh into coarse chunks.
5. 5. Halve the onion.
6. 6. Peel the outer skin of the onion.
7. 7. Finely chop the onion.
8. 8. Wash the thyme sprigs.
9. 9. Shake them dry.
10. 10. Strip the small thyme leaves from the stems.
11. 11. Wash the orange under hot water.
12. 12. Grate about one teaspoon of the orange zest finely.
13. 13. Cut the orange in half.
14. 14. Squeeze the juice from the orange.
15. 15. Put the chopped onion into the mixing container.
16. 16. Add the thyme leaves to the mixing container.
17. 17. Add the pumpkin chunks to the mixing container.
18. 18. Pulverize the ingredients for 8 seconds on speed 6.
19. 19. Push the ingredients down with a spatula.
20. 20. Add the oil.
21. 21. Sauté the mixture for 4 minutes on the sauté setting.
22. 22. Add the orange zest.
23. 23. Add the orange juice.
24. 24. Add cumin.
25. 25. Add the sugar.
26. 26. Add a pinch of cinnamon.
27. 27. Cook the mixture for 10 minutes at 100 degrees Celsius on speed 1.
28. 28. Add the vinegar.
29. 29. Season the chutney with salt.
30. 30. Season the chutney with pepper.
31. 31. Cook the chutney again for 5 minutes at 100 degrees Celsius on speed 1.
32. 32. Fill the chutney into jars rinsed with hot water.
33. 33. Serve the chutney immediately or store it.

Nutrition per serving

• kcal: 621
• Protein: 4 g · Fett/Fat: 19 g · Carbs: 109 g