Pumpkin chutney with curry, coconut and coriander

Name: pumpkin chutney with curry, coconut and coriander
Total time: 35 min
Yield: 0
Ingredients: 1 kilogram pumpkin; 300 milliliters white vinegar; 250 gram sugar; 3 clove garlic; 1 teaspoon curry powder; 2 tablespoon ginger shavings in syrup; 200 milliliters coconut milk; 100 gram white raisin; 2 tablespoon fresh coriander

Ingredients

1 kilogram pumpkin
300 milliliters white vinegar
250 gram sugar
3 clove garlic
1 teaspoon curry powder

2 tablespoon ginger shavings in syrup
200 milliliters coconut milk
100 gram white raisin
2 tablespoon fresh coriander

Directions

Place the pumpkin in a colander or sieve with salt. Drain. Bring the vinegar, sugar, garlic, curry powder and ginger to the boil.
Add the pumpkin and cook for about 15 minutes.
Mix the coconut milk and the raisins and cook gently until the chutney has thickened sufficiently.
Finally, toss in the coriander.
Spoon the chutney in fireproof pots. Close with the lids and allow to cool down in reverse.
Tasty with light meat, chicken and roasted vegetables.