Fruity Pumpkin Chutney with Ginger
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
- Ingredients
- 200 grams Pumpkin
- 200 grams Japanese persimmon pulp (from ripe persimmons)
- 50 grams fresh ginger
- ½ red chili pepper
- 100 grams sugar
- 250 milliliters apple cider vinegar
- 100 milliliters Apple juice
Preparation steps
1.
Finely dice the the pulp of the pumpkin. Chop the persimmon. Peel and thinly slice the ginger. Remove the core from the chili, and finley chop.
2.
Bring the sugar and the vinegar to a boil. Add the apple juice, ginger, chili, persimmon, and pumpkin. Simmer gently for 15 minutes. Divide the mixture into the sterilized jars, seal tightly, and let cool. Place in the refrigerator, and use after it has a chance to infuse for a couple of days.
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