Fruity and savoury - a wonderful recipe!

In autumn, everything is prepared for winter. Jams and stewed plums are already ready, now it's the pumpkins' turn. The orange-red fruits don't just taste great in soup - the autumnal fruits are also a culinary delight in the form of chutney. The fruity, savoury pumpkin dip or pumpkin chutney is ideal with cheese, meat, fish and more. Here we have a wonderful recipe - cook it and experience for yourself how versatile our delicious pumpkin chutney is.

Ingredients:

• 300 g nutmeg pumpkin
• 100 g tomato concasse (finely diced tomatoes)
• 100 g diced onion
• 100 g diced apple
• 50 g sultanas
• 100 g cane sugar
• 60 ml red wine
• 80 ml balsamic vinegar
• 60 ml white wine vinegar
• 1 mocha spoon black peppercorns
• ginger, salt

Preparation of the pumpkin chutney:

Melt the cane sugar slowly until it has reached a dark colour. Peel the nutmeg pumpkin, remove the seeds and fibres and cut into small cubes. Add to the melted sugar together with the remaining ingredients. Deglaze with balsamic vinegar, white wine vinegar and red wine. Season with peppercorns, salt and freshly grated ginger. Allow to simmer gently until it has a creamy consistency. Fill the chutney into sterilised jars while still hot.

Tip: The pumpkin chutney will keep for around two months if stored in a cool place and we wish you every success with our recipe tip - let autumn melt in your mouth!