Table of contents:
- Ingredients for Sweet Indian Citrus Pumpkin Chutney Sauce
- Method of making sweet indian pumpkin chutney sauce with citrus
A sweet Indian pumpkin chutney sauce with lemon and orange, originally from India, the British have contributed to its popularity around the world. This sweet and sour vegetable and fruit seasoning can be eaten straight away or prepared for future use. For storage, use fruit or wine 5% vinegar. Aging chutney for 1-2 months will soften the flavor and be more balanced.
You will need vibrant butternut squash, fresh ginger, sweet orange, juicy lemon, and spices. Be sure to wash the citruses thoroughly and pour over boiling water to wash off pesticides and fruit wax from the peel.
- Cooking time: 1 hour 20 minutes
- Servings: 7-8
Ingredients for Sweet Indian Citrus Pumpkin Chutney Sauce
- 300 g butternut squash;
- 1 large orange
- 1 lemon;
- 80 g of ginger root;
- 300 g of fruit sugar;
- 40 ml of wine vinegar;
- 1 teaspoon ground cinnamon
- cardamom, star anise, cloves.
Method of making sweet indian pumpkin chutney sauce with citrus
Rinse the ginger root, scrape it with a knife, like a carrot, then cut it into thin slices. Fresh ginger is easy to peel, the root is juicy, practically free of hard fibers.
The dried root will not work for this recipe, leave it for tea or add to broth (fish, chicken).
Cut the cleanly washed and scalded orange into thick circles, take out the seeds, if any. It is better to use sweet orange in this recipe, there is enough acid from lemon and vinegar, and orange will enrich the sauce with a bright citrus aroma.
Prepare the lemon in the same way as the orange. Choosing a juicy lemon with a not very thick skin.
We send ginger, lemon and orange to a blender, grind until smooth. A very smooth mass will not work, but you need to make sure that there are no large pieces of citrus peel.
Peel and seed the pumpkin, cut the flesh finely. Mix pumpkin with citrus puree, pour wine vinegar. Instead of wine, you can take balsamic vinegar, but you need to handle it very carefully, if you add too much, it will be inedible.
Open 5-6 boxes of cardamom, take out the seeds. Grind cardamom seeds and 2-3 carnations in a mortar. You also need not to overdo it with cloves, it is a very bright spice!
Add ground cinnamon, 2-3 stars of star anise, grated cardamom with cloves to the pan.
Pour in fruit sugar, stir, leave for 10-15 minutes, so that the juice stands out. Plain white sugar also works for this recipe.
We put on the stove, bring to a boil over moderate heat, stir so that the sugar does not burn. Cook for about 1 hour with a quiet boil. The mass will thicken rather quickly, begin to puff, do not forget to stir!
Put the finished sweet Indian chutney sauce in dry, sterilized jars. After cooling down, close the lids and put it in a dark place. The seasoning can be stored at room temperature.
If this chutney tastes sour, then increase the amount of sugar.
This thick sauce is served with unleavened flatbreads or on toasted toast. Bon Appetit!