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MOOSIE88
Pumpkin chutney with curry, coconut and coriander
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Ingredients
Directions
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Place the pumpkin in a colander or sieve with salt. Drain. Bring the vinegar, sugar, garlic, curry powder and ginger to the boil.
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Add the pumpkin and cook for about 15 minutes.
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Mix the coconut milk and the raisins and cook gently until the chutney has thickened sufficiently.
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Finally, toss in the coriander.
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Spoon the chutney in fireproof pots. Close with the lids and allow to cool down in reverse.
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Tasty with light meat, chicken and roasted vegetables.
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Nutrition
630Calories
Sodium0% DV0g
Fat20% DV13g
Protein10% DV5g
Carbs41% DV122g
Fiber0% DV0g
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