Ingredients
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400g hokkaido pumpkin
-
1 onion
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100g dried apricot
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2 tsp gingergrated
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2 garlic clovesgrated
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1 tsp mustard seeds
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1 tsp coriander seeds
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½ tsp black pepper
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1/4 tsp allspiceground
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150g cane sugar
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1 tsp salt
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140ml apple vinegar
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60ml water
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1 tsp black cumin seeds
Directions
Who can say “no” to a sweet-sour Chutney with pumpkin and dried apricots? If you need a small gift for your next dinner invitation, this might be the perfect option.
Ingredients
| 400g hokkaido pumpkin | |
| 1 onion | |
| 100g dried apricot | |
| 2 tsp ginger | |
| 2 garlic cloves | |
| 1 tsp mustard seeds | |
| 1 tsp coriander seeds | |
| ½ tsp black pepper | |
| 1/4 tsp allspice | |
| 150g cane sugar | |
| 1 tsp salt | |
| 140ml apple vinegar | |
| 60ml water | |
| 1 tsp black cumin seeds |
Steps
|
1
|
Chop the Hokkaido Pumpkin in squares (1 cm) and the onion in fine slices. Chop the dried apricots coarsely. |
|
2
|
Add all ingredients into your breadmaker, select the jam programme (e.g. Croustina = programme 18, SD-YR2550 = programme 27) for 2 hours. After roughly 1hr 30mins check if there is enough liquid inside the bread pan. If not, add 2-3 tablespoons water. |
|
3
|
After 2 hours put the Chutney in sterile glasses, close the lid and let it cool down. You can store it for 4 weeks in your fridge. |
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