Peach Chutney with Chilli

Perfect for autumn cuisine. The delicious pumpkin chutney is an excellent addition to tarte flambée, cheese platters or tasty game dishes. There are no limits to your imagination when using it, because even a great sauce gets a very individual taste from the chutney.

Ingredients for 6 glasses (250 ml) :

1 Hokkaido pumpkin
200 g onions
150 g brown sugar
250 ml white wine vinegar
3 tsp Wiri Wiri chilli powder
20 g ginger
5 - 6 stems rosemary
1 pinch nutmeg powder
3 p star anise
½ tsp cinnamon
½ tsp garam masala
1 tsp curry
200 ml water
1 tsp vegetable stock
a little salt and pepper

Preparation:

First wash the pumpkin carefully, as the skin of the Hokkaido can also be eaten. Then cut the pumpkin into quarters and remove the seeds. Cut the pumpkin into pieces of about 2 cm. Peel onions and ginger. Finely dice the onions and weigh the ginger into very small cubes with a cradle knife. Wash the rosemary stems, pluck off the needles and put to one side.
Fry the onions in a little fat in a large saucepan until they turn a light brown.
Then add the pumpkin, ginger and chilli powder and bring to the boil. After about 5 minutes, pour in the vinegar and about 200 ml water, add all the spices and the sugar and simmer over a medium heat for about 60 min. Remove the star anise from the chutney. Season to taste or add vinegar or water if too much liquid is lost.


Fill into sterilised jars while still hot and boil down again to extend the shelf life.

The pumpkin chutney goes perfectly with spicy cheese, tarte flambée, game dishes or grilled meat.