Honey Chilli Pumpkin

Name: Honey Chilli Pumpkin
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 7-10 Tbsp (fluctuates between 500-700 ml content); 2 kg Pumpkin; 100 g Shallots; 1-2 Chillies; 1/2 bunch Dill; 200 g Honey; 200 g demerara sugar; 7-10 Tbsp Salt; 1 TABLESPOON Allspice seeds; 1 TABLESPOON Mustard seeds; 3 Bay leaves; 3/8 l Wine vinegar

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

7-10 Tbsp (fluctuates between 500-700 ml content)
2 kg Pumpkin
100 g Shallots
1-2 Chillies
1/2 bunch Dill
200 g Honey
200 g demerara sugar
7-10 Tbsp Salt
1 TABLESPOON Allspice seeds
1 TABLESPOON Mustard seeds
3 Bay leaves
3/8 l Wine vinegar

Directions

1
Cut the pumpkin into slices, peel and cut out the pulp. Cut the flesh into large cubes. Peel the shallots. Cut chilli into rings. Wash the dill, drain well and pluck the pennants. Boil up honey, sugar and 3/8 litres of water.
2
Season with salt, chilli, allspice, mustard seeds and bay leaf. Cook the pumpkin for about 15 minutes at high heat. Add vinegar, bring to the boil briefly. Add dill and cook pumpkin for another 5 minutes. Then fill into carefully prepared glasses and close them well