Pantry Treasure: Spicy Pumpkin-Apple Chutney with Ginger - photo 1
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Pantry Treasure: Spicy Pumpkin-Apple Chutney with Ginger

Pikantne Additions Appetizers Vegan dishes 100 min Medium 9 wyświetleń ~54.12 PLN - (0)
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Description

Discover the secret of a homemade pantry full of flavor and aroma, free from the risk of spoilage! This recipe for spicy pumpkin-apple chutney is the essence of autumn captured in a jar. It is a thick, aromatic sauce with a sweet-sour-spicy taste, inspired by Anglo-Indian cuisine. It combines the sweetness of ripe pumpkin and juicy apples, the heat of ginger and chili, the depth of warming spices, and the tangy note of apple cider vinegar, which acts as a natural preservative. The chutney has a beautiful amber color and an appetizing, jam-like consistency with visible pieces of fruit and vegetables. It is not only a delicious addition to a cheese board, roasted meats, or sandwiches, but also an excellent way to make use of seasonal gifts from nature and learn basic, safe canning methods. With detailed instructions, you will learn how to prepare preserves that will last in the pantry for many months, retaining their full flavor and nutritional value.

Ingredients (14)

Servings:
4
  • Hokkaido pumpkin 1000 g
  • Apples 500 g
  • Red onion 300 g
  • Garlic 4 ząbki
  • Fresh ginger 50 g
  • Apple cider vinegar 400 ml
  • Brown sugar 250 g
  • 🌿 Przyprawy
  • Papryczka chili 0.7 szt.
  • Sól kamienna niejodowana 2 łyżeczki
  • Mustard seeds 1 łyżka
  • Ground turmeric 0.8 łyżeczka
  • Cinnamon stick 2.5 szt.
  • Whole cloves 2 g
  • ✨ Opcjonalne
  • Raisins 100 g
💰 Szacowany koszt dania: ~54.12 PLN (13.53 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the vegetables and fruits. Rinse the pumpkin thoroughly under running water. Cut it in half, then use a sturdy spoon to remove the seed cavity along with the fibrous flesh. Cut the pumpkin (with the skin) into small cubes about 1 cm on each side. Wash the apples, peel them, remove the cores, and also cut them into cubes similar in size to the pumpkin. Peel the onion and chop it into small cubes. Peel the garlic and ginger, then grate them on a fine grater or chop them very finely. Wash the chili pepper, cut it lengthwise, remove the seeds (if you prefer a milder taste), and chop it very finely.

Ingredients: Hokkaido pumpkin, Apples, Red onion, Garlic, Fresh ginger, Papryczka chili
Use a large, stable cutting board and a sharp chef's knife. Evenly chopping the ingredients will ensure they cook at the same rate. Ginger is easiest to peel using the edge of a small teaspoon.

Cooking Chutney

2

Place all the prepared ingredients: diced pumpkin, apples, onion, grated garlic, ginger, and chopped chili in a large pot with a thick bottom. Then add apple cider vinegar, brown sugar, salt, mustard seeds, turmeric, a cinnamon stick, and cloves. If using, also add raisins. Mix everything thoroughly with a large wooden spoon to combine the ingredients.

Ingredients: Hokkaido pumpkin, Apples, Red onion, Garlic, Fresh ginger, Papryczka chili, Apple cider vinegar, Brown sugar, Sól kamienna niejodowana, Mustard seeds, Ground turmeric, Cinnamon stick, Whole cloves, Raisins
The best option is a wide pot with a capacity of at least 5 liters. A thick bottom prevents the chutney from burning, which is crucial during long cooking. Do not use aluminum pots, as the acid from the vinegar can react with the metal.
3

Place the pot over medium heat and bring the mixture to a boil, stirring occasionally. When the chutney starts to bubble, reduce the heat to the lowest setting so that it just gently simmers. Cook uncovered for about 60-75 minutes, stirring every 10-15 minutes to prevent sticking to the bottom. The chutney is ready when most of the liquid has evaporated, and it thickens to the consistency of a thick jam. You can do a test: drag a wooden spoon across the bottom of the pot - if a clear path remains that slowly fills back in, the consistency is perfect.

Patience is key. Do not increase the heat to speed up the process, as the sugar may caramelize and burn. Stirring is very important, especially towards the end of cooking when the chutney is already thick.

Pasteurization and storage

4

At the end of cooking the chutney, prepare the jars. This is the most important step to protect the preserves from mold. Wash the jars and lids thoroughly in hot water with dish soap, then rinse. Place the clean jars and lids on a baking sheet and put them in an oven preheated to 100-120°C for 15 minutes. This is the sterilization process that will kill any microorganisms.

Always use 'twist-off' jars with undamaged lids. Check that the threads are not chipped and that the inner seal on the lid is intact. The jars must be hot when you fill them with hot chutney to prevent them from breaking.
5

Remove the hot jars from the oven, placing them on a wooden board or a folded kitchen towel (not on a cold countertop!). From the finished chutney, remove the cinnamon stick and cloves. Carefully, using a ladle and a funnel for preserves, fill the hot jars with the hot chutney, leaving about 1-1.5 cm of space from the top edge.

Ingredients: Cinnamon stick, Whole cloves
Using a funnel is very helpful to avoid dirtying the jar's thread. However, if the thread gets dirty, be sure to wipe it clean with a paper towel soaked in spirit or vinegar. A dirty thread can prevent the jar from sealing properly.
6

After filling the jars, immediately seal them tightly with sterile, hot lids. Using kitchen gloves or a thick cloth (the jars are very hot!), turn each jar upside down and place it on a countertop lined with a towel. Leave them in this position until completely cool, preferably overnight.

Turning jars upside down (the so-called 'dry' pasteurization) helps achieve an airtight seal. The hot chutney additionally sterilizes the lid from the inside, and the cooling air inside the jar creates a vacuum that pulls the lid in. After cooling, check if the center of the lid is concave – this is a sign that the jar is sealed tightly.
7

When the jars have completely cooled, turn them back over. Check each lid – it should be concave and should not 'click' when pressed with a finger. Label the jars with the name of the preserve and the production date. Store in a cool, dark, and dry place, such as a cellar or pantry. The chutney is best after about 2-3 weeks, when the flavors have 'melded'.

If any lid 'clicks', it means that the jar has not sealed properly. Such a jar should be stored in the refrigerator and used within 2 weeks. Properly canned chutney can be stored for up to a year.

Fun Fact

💡

Chutney has its roots in India, where the word 'chatni' means 'to lick' and refers to fresh, often spicy sauces. The British adapted this idea during colonial times by adding vinegar and sugar to preserve fruits and vegetables for long sea voyages. This is how the chutney we know today was created – a perfect example of culinary fusion and the need for food preservation.

Best for

Dodatek do deski serów i wędlin Spotkania z przyjaciółmi Jako element świątecznego stołu Domowy prezent kulinarny

Tips

🍽️ Serving

Pumpkin-apple chutney is incredibly versatile. Serve it with ripe, hard cheeses (e.g., Cheddar, Gruyère), as a side for roasted pork, pâté, roasted turkey or chicken. It tastes fantastic in sandwiches with cold cuts or as a dip for samosas or potato pancakes. You can also use it as a glaze for roasted ribs.

🥡 Storage

Tightly sealed, properly pasteurized jars should be stored in a cool, dark place (e.g., in a pantry or kitchen cabinet away from heat sources) for up to 12 months. Once opened, the jar should be kept in the refrigerator and used within 3-4 weeks. Always use a clean spoon to scoop out the chutney to avoid introducing contaminants into the jar.

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