Pumpkin chutney

Name: Pumpkin chutney
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Dutch
Ingredients: 2 Red onion; 400 g chilled pumpkin pieces; 1 jazz apple; 3 cm fresh ginger; 2 el traditional olive oil; 2 tl Ketoembar ground coriander; 4 el White wine vinegar; 2 el granulated sugar; tl ground cinnamon

This pumpkin chutney is made in this way and very tasty because of the spices.

Ingredients

2 Red onion
400 g chilled pumpkin pieces
1 jazz apple
3 cm fresh ginger
2 el traditional olive oil

2 tl Ketoembar ground coriander
4 el White wine vinegar
2 el granulated sugar
Tl ground cinnamon

Kitchen Stuff

1 weckpot (à 500 ml)

Directions

Cut the onions. Slice the pumpkin pieces.
Cut the apple into quarters. Remove the core and cut the flesh into small cubes. Peel and grate the ginger.
Heat the oil in a frying pan and fry the onion and coriander for 3 minutes.
Add the pumpkin, apple, ginger, vinegar, sugar and cinnamon and bring to the boil.
Let the chutney cook for 5 minutes. Remove the pan from the heat and put it in the jar. Allow to cool to room temperature in about 30 minutes.
Close the pot and store in the refrigerator.