Pumpkin Chutney with Curry and Ginger

For the pumpkin chutney with curry and ginger, first cut the shallots, apples and pumpkin into small cubes.

Sauté the shallots and pumpkin in 2 tablespoons of oil. Add the sugar and curry powder, deglaze with the vinegar and reduce to a simmer.

Season with fresh ginger and salt.

Fill the pumpkin chutney with curry and ginger into jars, close them and let them cool down.

Preparation Tip:

The quantities in this recipe for pumpkin chutney with curry and ginger are sufficient for a 300 ml jar.

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