| Porzioni |
6 jars about 150 gr each
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Ingredienti
- 2 tabsp rapeseed oil
- 1 red onion
- 1/2 teasp chili flakes
- 6 cardamom pods seeds only
- 1/2 teasp ground cinnamon
- 1/2 teasp cumin seeds
- 2 garlic cloves
- 1.1 pound butternut squash
- 3 Bramley apples
- 1 tabsp ground turmeric
- 9 oz light brown sugar
- 4 tabsp cider vinegar
- 1.7 oz fresh ginger
Ingredienti
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Istruzioni
- In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds. Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
- Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller. Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
- Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars. Put lids on, don't close too tight and put them in a pan filled with cold water. Bring water to boil and let it boil untill the lids are vacuum sealed.
Recipe Notes
You can eat it straight away or store in a cupboard for 6/8 months.
