I have this newfound love for chutneys. Or maybe I should say for making chutneys as they are so simple, delicious and very versatile too. This particular chutney I actually made almost a year ago when shooting for the new cookbook that just came out for Almeerse Weelde. It’s a cookbook featuring a lot of produce that can be found here in Almere. Found and grown I should say. And you know I tend to complain about the culinary state of things here in my home town. It’s as with our new bazaar… I was there last weekend to get some supplies but it seems like it is already getting emptier. Less stalls and certainly less people.. Not a good sign!

Pumpkin Chutney

I seriously hope that they pull through as I liked the fact that there is now a spice guy with a stand but I know that if they do not get any customers.. it is doomed.. We will still go there and hope it improves over time. But I seriously think that the market in Almere is somehow a tough market. Why? I don’t know. Go to any place in Amsterdam and it’s filled with people. Put something similar up in Almere and it goes bankrupt within a few months… Maybe I should move.. I don’t know.

In any case; back on subject; this delicious pumpkin chutney is perfect for any autumn dish so hope you make it as I will sure be making it again soon!

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Pompoenchutney

Prep Time: 16 hrs 1 min
Cook Time: 16 hrs 1 min

Ingredients

  • 600 gr pumpkin clean weight without the skin
  • 2 onions
  • 3 sweet-sour apples like Elstar
  • 10 cm gingerroot
  • 1 chili
  • 1 tsp black peppercorns
  • 400 ml white wine vinegar
  • 250 gr sugar
  • 1 tbsp salt

Instructions

  • Peel the pumpkin and cut into cubes. Peel and cut the onion finely. Peel the apples, remove the core and cut in cubes. Put everything together in a large saucepan with a thick bottom. Peel the ginger and grate above the pan.
  • Chop the red chili finely.
  • Add the pepper to the pan, together with the peppercorns, sugar, salt and vinegar
  • Bring everything to the boil and leave to simmer for about an hour with the lid almost on. Cook until it resembles a thick jam. If necessary you can smoothen it a bit with a stickblender
  • Put the chutney into sterilized jars. Fill them to the top and screw the lids on.
  • Turn the jars upside down for about 5 minutes and then put them straight again. Leave to cool and put on labels.
Author: Majorie Former

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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