Pumpkin Chutney (Chutney di zucca allo zenzero)

Category: Sauces
Kitchen: indian
Pumpkin Chutney (Chutney di zucca allo zenzero)

Ingredients

Peeled pumpkin 1 300 gr.
Tomatoes 250 gr.
Apples yellow 250 gr.
Onion 250 gr.
Raisins 25 gr.
Garlic 2 cloves.
Cane sugar 200 gr.
Powdered sugar 200 gr.
Fresh ginger 2 tsp
Cinnamon 1 stick.
Carnation taste
Salt 1 tsp
Pepper taste.
Apple vinegar 750 ml.

Cooking method

  • Chutneys are traditional Indian condiments that whet the appetite and highlight the main dishes. Chutneys are of two types: some are cooked without heat treatment, the so-called "raw" chutneys, while others, on the contrary, are "boiled" chutneys (sauces). Sauces should be hot and spicy. They are consumed in small quantities: 1-3 teaspoons per serving, served in small outlets. I suggest a boiled chutney. We will need.
  • Pumpkin Chutney (Chutney di zucca allo zenzero)
  • Dip the tomatoes in boiling water for 1-1.5 minutes. Cool in cold water, remove skin, cut. Peel, core and chop the apples. Peel the pumpkin, cut into squares, chop the onion thinly. Put everything in a saucepan, add spices (2 cloves of garlic, cinnamon, ginger, cloves), then raisins and vinegar.
  • Pumpkin Chutney (Chutney di zucca allo zenzero) Pumpkin Chutney (Chutney di zucca allo zenzero)
  • I tied the spices in a sterile bandage so that later it would be easier to extract them from the mass.
  • Pumpkin Chutney (Chutney di zucca allo zenzero) Pumpkin Chutney (Chutney di zucca allo zenzero)
  • Stir, bring to a boil, reduce heat, and simmer until pumpkin is tender, 20-30 minutes. Add sugar and salt
  • Pumpkin Chutney (Chutney di zucca allo zenzero) Pumpkin Chutney (Chutney di zucca allo zenzero)
  • and cook until the consistency of jam (classic saucer drop test). Remove spices, sprinkle with pepper and close in sterilized jars.
  • Pumpkin Chutney (Chutney di zucca allo zenzero) Pumpkin Chutney (Chutney di zucca allo zenzero)
  • You can eat right away, but for a brighter taste, before use, chutney should be allowed to brew for at least 1 month, so that vegetables and fruits are saturated with each other's taste.
  • I cooked two-thirds of the amount indicated in the recipe. Based on 800 grams of pumpkin. I just divided everything by 1.6. I got 4.5 cans with a capacity of 200 ml.
  • Of course, there is a lot of vinegar in this recipe. But for the purity of the experiment, I decided to put everything as indicated by the author. My thoughts hovered at that time somewhere very far away. I came to my senses when everything was already cooked. She added pepper at the end with an unwavering hand. Since there is so much vinegar, then pepper is not a pity. I tried it. The taste is spicy, sweet and sour. I think it will be delicious with chicken.

The dish is designed for

7-8 200 gram cans.

Time for preparing:

2.5 - 3 hours.

Note

Recipe from the site - 🔗

MariS
Larissa! So tasty!
I will definitely plant more pumpkins in the spring so that I can prepare such deliciousness!
Thanks for the recipe!
Scops owl
Marin, thank you I really am confused by such an amount of vinegar, although if 1-3 tsp. I am in terms of health, it doesn’t seem to be very useful. And it’s so tasty, I’ll see what is infused.
Twist
Larissa, thanks to you, I have already collected a whole collection of interesting recipes with pumpkin. Thanks for this
option.
I really am confused by this amount of vinegar
Me too. If you do, I want to try to do it with white wine instead.
SanechkaA
undoubtedly delicious, it's good that I still have a pumpkin, I will definitely cook it, I really love such combinations, thanks for the recipe
Scops owl
Quote: Twist

If you do, I want to try to do it with white wine instead.
Marine, you came up with a great idea, I'll also try with white wine. thanks for the idea
SanechkaA Thanks. I hope you enjoy it. I've done it, and now I'll wait a month, what happens. With sauces, it's hard to guess which one will turn out to be, will you be loved or not? At my house, not everyone eats, they are mischievous They are sour, then sweet, then a lot of garlic ...
SanechkaA
Larissa, cooked - I boast, thanks for the recipe - such an unusual, but delicious thing turned out, now it's my favorite dressing for just boiled rice - perfectly delicious! I could not boil chutney to a sauce state - the pumpkin stubbornly kept its shape, I had to slightly improve it with a blender
Pumpkin Chutney (Chutney di zucca allo zenzero)

Scops owl
SanechkaA Beautiful sauce on baguettes. I'm very glad that you liked it. Moreover, she herself did not know what would happen in the end. I waited a month, and I already forgot. And recently I opened it, I gave it to my nephew yesterday, to my sister. The tribe came for the second jar today.What do we say to the Guys? The three of us sat down and did everything with meat. I will also make different variations.
SanechkaA
Larissa, I will also repeat chutney - I want to make 50/50 pumpkin-apples, unusual, but very tasty
Orshanochka
Scops owl, Larissa! The recipe has been in the bookmarks since that year. Hour X has come. I brought pumpkin and apples, and all the other ingredients (I like very sweet and sour sauces for meat). Yeah, overclocked ... The water was turned off completely - there is neither hot nor cold. It's good that yesterday I brought 2 spring water bottles - at least you can drink coffee and tea

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers