Spicy Pumpkin Chutney

Ingredients

• 600 g muskmelon pumpkin
• 4 tomatoes
• 2 shallots
• 2 Garlic cloves
• 2 cm fresh ginger
• 2 red chili peppers
• 2 tbsp Rapeseed oil
• 100 ml white wine vinegar
• 150 ml Vegetable broth
• 100 g honey
• 2 spice cloves
• 2 fresh bay leaves
• 0.5 cinnamon stick
• Salt

Instructions

1. 1.

   Clean, peel, halve the pumpkin, remove seeds and cut flesh into small cubes. Briefly blanch tomatoes in boiling water, cool, peel, deseed and cube. Peel and finely chop shallots, garlic and ginger.

2. 2.

   Halve chili peppers lengthwise, deseed, wash and chop. Heat oil in a pan and lightly sauté chili, pumpkin, shallots, ginger and garlic for 2–3 minutes over medium heat. Deglaze with vinegar and vegetable broth. Add honey, tomato cubes, cloves, bay leaves and cinnamon; stir occasionally and simmer gently for about 20 minutes until slightly thickened (add a little water if needed).

3. 3.

   Meanwhile bring water to boil in a large pot. Sterilize jars by boiling them for about 10 minutes and then let dry. Season chutney with salt, pour hot into clean jars, seal tightly, invert for about 15 minutes and allow to cool.