Pumpkin Chutney

For the pumpkin chutney, peel and wash the pumpkin, remove seeds and fibers, scrape out the pulp with a spoon, cut the flesh into small cubes and weigh (1 kg). Peel, quarter, core and dice the apples. Peel and dice onions and garlic. Mix ingredients with raisins. Mix sugar with vinegar, put in a pot with cinnamon, cloves, curry, ginger and turmeric powder, cayenne pepper and salt. Add the remaining ingredients, bring to a boil, and simmer for about 40 minutes, stirring occasionally. If too much liquid evaporates, add some wine. Season chutney with salt, immediately pour boiling hot, to the brim, into thoroughly cleaned and rinsed jars with screw tops. Immediately close jars and let stand on lid for about 5 minutes. Keep jars in a cool place.

Preparation Tip:

The pumpkin chutney is particularly suitable as a garnish for chanterelles and beef, as well as for Styrian Vulcano ham.

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