For the pumpkin chutney, peel the pumpkin and cut into small cubes. Pour into a bowl. Mix in spices and ginger and let sit covered overnight.
The next day, dice onions and apples. Heat olive oil in a pan and fry onions with apples and sugar until well done. Add pumpkin and raisins and deglaze with apple juice.
Simmer for about 30 minutes. Then remove the spices as much as possible and season with balsamic vinegar.
Fill the chutney into sterilized jars (steamer), close with screw caps and let it steep in the steamer at 100 °C for 15 minutes.
Preparation Tip:
The pumpkin chutney goes perfectly with meat and also with fish.
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