Ingredients with Measurements:
- 1 small pumpkin, peeled and diced (about 3 cups)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon cayenne pepper
- 1/2 cup apple cider vinegar
- 1/2 cup brown sugar
- 1/2 cup raisins
- 1/2 cup water
- Salt and pepper to taste
Special equipment needed:
- Large saucepan
- Immersion blender or food processor
Step-by-step instructions:
1. In a large saucepan, heat some oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the curry powder, cumin, coriander, cinnamon, cloves, and cayenne pepper. Cook for 1-2 minutes until fragrant.
4. Add the diced pumpkin, apple cider vinegar, brown sugar, raisins, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-40 minutes, stirring occasionally, until the pumpkin is tender and the mixture has thickened.
6. Remove from heat and let it cool slightly.
7. Using an immersion blender or food processor, blend the mixture until smooth.
8. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups
Nutritional information:
- Calories: 90
- Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 1g
Substitutions for ingredients:
- You can use butternut squash instead of pumpkin.
- You can use white vinegar instead of apple cider vinegar.
- You can use white sugar instead of brown sugar.
- You can use dried cranberries instead of raisins.
Variations:
- Add some chopped fresh cilantro or parsley for a fresh herb flavor.
- Add some chopped nuts, such as almonds or cashews, for some crunch.
- Add some diced apples for a fruity twist.
Tips and tricks:
- Be sure to peel the pumpkin before dicing it.
- If the chutney is too thick, you can add a little more water to thin it out.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chutney in a small bowl with crackers or bread for dipping.
Garnishes:
- Garnish with some chopped fresh cilantro or parsley.
Pairings:
- Serve with grilled chicken or pork.
- Serve with naan bread or rice.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the chutney is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Be sure to store the chutney in the refrigerator and discard any leftovers after 2 weeks.
Food history:
- Chutney is a condiment that originated in India and is made from a variety of fruits, vegetables, and spices.
Flavor profiles:
- This curried pumpkin chutney is sweet, spicy, and tangy.
Serving suggestions:
- Serve as a condiment with grilled meats or as a dip for crackers or bread.
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Region: Indian