Ingrédients pour Pumpkin Ginger Chutney
- 1 kg (2.2 lbs) pumpkin, peeled, seeded, and cubed
- Red Onion
- Apple
- Pear
- Raisins
- 100g (3.5 oz) crystallized ginger, finely chopped (or 250g (9 oz) fresh ginger, peeled and grated)
- 500g (1.1 lbs) white granulated sugar
- 1 large cinnamon stick
- Ground Cloves
- Red Chili Pepper
- 1 teaspoon salt
- Ground Black Pepper
- Cider Vinegar
- Water
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Comment préparer Pumpkin Ginger Chutney
- Combine all ingredients in a large stainless steel saucepan. Bring to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer gently for 50-60 minutes, stirring occasionally. Add a few tablespoons of water if the chutney becomes too thick. Using a potato masher, gently mash some of the pumpkin to create a slightly chunky texture if desired.
- After 50-60 minutes of simmering, remove the cinnamon stick.
- Carefully ladle the hot chutney into sterilized, hot jars, leaving about ½ inch of headspace. Seal immediately and allow to cool completely.
- Once completely cool, check the seals to ensure they are airtight. Label your jars with the date and store in a cool, dark place. Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
549g
Fat
1g
Carbs
54g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Chutneys Appetizers Canning Condiments Etc Fruit Vegetables Asian Indian Easy European Holiday Event Vegetarian Dips English Herb And Spice Mixes Dietary Gifts Thanksgiving Gluten Free Inexpensive Cooking Mixes Free Of Something Number Of Servings Technique 4 Hours Or Less
