Pumpkin Chestnut Chutney

Ingredients

• 600 g pumpkin flesh
• 200 g chestnuts
• 3 small onions
• 125 g raisins
• 200 ml dark balsamic vinegar
• 100 g brown sugar
• 1 tsp salt

Instructions

1. 1.

   Clean, wash, and dice the pumpkin flesh.

2. 2.

   Peel the onions and slice them into rings.

3. 3.

   Score the chestnuts crosswise on the convex side with a sharp knife. Roast in a preheated oven at 220 °C for 15–20 minutes until the shell cracks.

4. 4.

   Let the chestnuts cool slightly and peel them. Place pumpkin, chestnuts, onions, and raisins in a pot. Add vinegar, sugar, salt, and spices.

5. 5.

   Simmer while stirring for about 35 minutes. Pour hot into prepared jars.

6. 6.

   Let the chutney mature for 2–3 weeks.