Pumpkin chutney

Name: Pumpkin chutney
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (approx. 1.2 kg); 200 red onions; 20 g fresh ginger root; 5-6 Stem(s) Thyme; 150 g demerara sugar; 250 ml White wine vinegar; 1 TEASPOON black peppercorns; 1 knife tip Chili Flakes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (approx. 1.2 kg)
200 red onions
20 g fresh ginger root
5-6 Stem(s) Thyme
150 g demerara sugar
250 ml White wine vinegar
1 TEASPOON black peppercorns
1 knife tip Chili Flakes
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Pumpkin wash, clean, quarter and remove seeds. Cut pumpkin into small cubes. Peel onions and ginger. Onions in fine columns cut, ginger finely dice. Thyme wash, dab dry, pluck leaves from the stalks.
2
Pumpkin, onions, ginger, sugar, vinegar, 250 ml water, thyme, peppercorns, chili flakes and 1 teaspoon salt in a pot. Bring to the boil while stirring, cover and simmer over low heat for about 1 hour. Stir in between.
3
When the pumpkin is soft and the mixture is boiled down thickly, season with salt and pepper. Pour hot into glasses, seal them airtight and store in a cool place.