Ingredients
-
400g hokkaido pumpkin
-
1 onion
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100g dried apricot
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2 tsp gingergrated
-
2 garlic clovesgrated
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1 tsp mustard seeds
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1 tsp coriander seeds
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1/2 tsp black pepper
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1/4 tsp piment seeds
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150g cane sugar
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1 tsp salt
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140ml apple vinegar
-
60ml water
-
1 tsp black seeds
Directions
Who can say “no” to a sweet-sour Chutney with pumpkin and dried apricots? If you need a christimas present this one might be a good option.
Ingredients
| 400g hokkaido pumpkin | |
| 1 onion | |
| 100g dried apricot | |
| 2 tsp ginger | |
| 2 garlic cloves | |
| 1 tsp mustard seeds | |
| 1 tsp coriander seeds | |
| 1/2 tsp black pepper | |
| 1/4 tsp piment seeds | |
| 150g cane sugar | |
| 1 tsp salt | |
| 140ml apple vinegar | |
| 60ml water | |
| 1 tsp black seeds |
Steps
|
1
|
Chop the Hokkaido Pumpkin in squares (1 cm) and the onion in fine slices. Chop the dried apricots coarsely. |
|
2
|
Put all ingredients into Croustina, select Menu 18 for 2 hours. After raffly 1hr 30mins check if there is enough liquid inside the bread pan. If not put 2-3 tablespoons water inside. |
|
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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