Comparing to my Pear Chutney, this one is really versatile. It tastes good in many combinations as the taste isn’t too strong. My best combination would be with matured/stinky cheese, hard or soft. I can imagine a beautiful symbiosis with roasted meats or barbecues - Smooth Pumpkin Chutney.
The Chutney itself has a nice pumpkin taste, spiciness and sweetness to it. It has marvelous orange-yellow color and it is very easy going. Impress your beloved and snack with me.
Total Time: 2 hours
1kg of cleaned pumpkin (I used Hokkaido and Butternut Squash), washed, peeled, cleaned and chopped into small cubes
1 large apple, washed, peeled, cleaned and chopped into small cubes
2 medium shallots, peeled and finely chopped
1 teaspoon of sea salt, smoked sweet paprika, cardamom and turmeric (fresh even better)
A pinch of chili and black pepper
2 tablespoons of raw sugar
4 tablespoons of vinegar
1 teaspoon of lemon zest and juice from ½ lemon
1 teaspoon of Dijon Mustard
1 teaspoon of whole-grain mustard
In a large frying pan place the pumpkin, apple and shallot.
Sprinkle with salt, paprika, cardamom, turmeric, chili, pepper, sugar, vinegar, lemon zest and juice. Stir.
Let it boil and sauté for about 5 minutes.
Next, lower the heat to medium and stir in mustard. Baste with ½ cup of water and let it simmer uncovered for about 1,5 hour. Stir from time to time and taste. Accordingly to your preference, you can add more chili and/or salt.
Once it is soft enough, mold it into clean glass jars and close. Sterilize in the oven for about 15 minutes on 80 degrees.
Place all the jars into a baking tray and pour in some warm water, up to 2 cm max.
Once they are ready, take them out and flip. Wrap in a blanket and let them cool down entirely.
The Pumpkin Chutney makes a wonderful snack to My Homemade Nachos Recipe. Enjoy with sparkling wine.
Makes 5 small glass jars.