Simone's Kitchen

Pumpkin chutney

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
 
Author: Majorie Former
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
  1. 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.
  2. Chop the red chili finely.
  3. Add the pepper to the pan, together with the peppercorns, sugar, salt and vinegar
  4. 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
  5. Put the chutney into sterilized jars. Fill them to the top and screw the lids on.
  6. Turn the jars upside down for about 5 minutes and then put them straight again. Leave to cool and put on labels.

 

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