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

    PERFORMANCE

    1. Prepare caramelized sugar - pour sugar into a pot or pan with a thick bottom.
    2. 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.
    3. Remove quickly from the heat and carefully (the caramel is very hot!) pour it onto a baking tray lined with baking paper.
    4. When it has cooled down, break the caramel pane into pieces and add it to the pumpkin at the end of cooking.
    5. Peel the pumpkin, hollow it out and grate it on a coarse-mesh grater.
    6. Peel the onion and dice it.
    7. Peeled ginger is grated on a fine-mesh grater.
    8. Squeeze the orange juice.
    9. Grind pepper, coriander, cumin in a mortar, mix with turmeric and nutmeg.
    10. Put the squash, onion, ginger, salt, mixed spices into the pot, add orange juice, vinegar and water. Let it simmer for about 40 minutes.
    11. At the end of cooking, add the caramelized sugar, stir and cook until the sugar dissolves.
    12. Try and season if necessary.
    13. Pour the hot chutney into the scalded jars and tighten.
    14. The cooled jars are stored in the fridge or pasteurized.

    I also recommend a recipe for
    Cherry chutney
    Plum chutney

    Categories

    FROM THE KITCHENPreserves and tincturesSnacks

    Tags

    pumpkinorangescaramelApple vinegarturmericgingercoriandercuminnutmegcheesejamchutney

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    Comments

    Karmel-itka 2019-11-01 22:06:50

    właśnie przywiozłam od teściowej ogromną dynię!
    Twój przepis idealnie wyczuł moment :D

    Response

    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 😉

    Response

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