Pumpkin chutney, dry jam - a delicious addition to meats, cold cuts, cheese, bread, crackers.
What is a chutney? A chutney is a spicy, sweet or dry sauce made from fruits and / or vegetables that comes from India. The texture of chutney is the most similar to jam. The addition of vinegar, salt and various spices makes it a jam only in appearance, in fact it is a spicy spice, perfect as an addition to many dishes.

Is it eaten? Pumpkin chutney is such a savory jam, a delicious addition to meats, cold cuts, cheeses, bread, crackers. Pumpkin chutney prepared from the recipe below tastes best with camembert cheeses. I also like to spread it on a crispy bread sandwich, previously buttered with a slice of yellow cheese on top.. yum!
INGREDIENTS
- 500 g of pumpkin
- 150 g of onion
- 30 g of fresh ginger
- juice of 1 orange
- 10 grains black peppercorns
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds (Roman cumin)
- 1 teaspoon turmeric powder
- 2 teaspoons of salt
- 100 ml of apple cider vinegar
- 100 ml of water
- 150 g of sugar li
PERFORMANCE
- Prepare caramelized sugar - pour sugar into a pot or pan with a thick bottom.
- Heat until the sugar starts to change its consistency to liquid and the color from white to amber. Do not mix, possibly slightly shake the pan.
- Remove quickly from the heat and carefully (the caramel is very hot!) pour it onto a baking tray lined with baking paper.
- When it has cooled down, break the caramel pane into pieces and add it to the pumpkin at the end of cooking.
- Peel the pumpkin, hollow it out and grate it on a coarse-mesh grater.
- Peel the onion and dice it.
- Peeled ginger is grated on a fine-mesh grater.
- Squeeze the orange juice.
- Grind pepper, coriander, cumin in a mortar, mix with turmeric and nutmeg.
- Put the squash, onion, ginger, salt, mixed spices into the pot, add orange juice, vinegar and water. Let it simmer for about 40 minutes.
- At the end of cooking, add the caramelized sugar, stir and cook until the sugar dissolves.
- Try and season if necessary.
- Pour the hot chutney into the scalded jars and tighten.
- The cooled jars are stored in the fridge or pasteurized.
I also recommend a recipe for
Cherry chutney
Plum chutney
also check
Carrot chutney. Tastes of the world - Indian cuisine

Hummus with dried tomatoes and aromatic spices

Tomato jam - spicy cherry tomato jam

Baked hokkaido pumpkin with lemongrass, peanuts and lime

Karmel-itka 2019-11-01 22:06:50
właśnie przywiozłam od teściowej ogromną dynię!
Twój przepis idealnie wyczuł moment :D
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TajemniceSmaku 2019-11-01 23:48:35
Bardzo się cieszę 🙂 U mnie też dyni dostatek, więc mam w planach jeszcze kilka przepisów z jej dodatkiem 🙂 Sezon na dynie trwa 😉
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