Pumpkin chutney vegan

Preparation – 15 minutes

Peel the pumpkin, remove the seeds and chop into quite small cubes. Rinse the peppers, remove the seeds and chop into small cubes. Peel and finely grate the ginger root.

Peel and finely chop the onion.  

Finishing the pumpkin chutney – 25 minutes

Heat vinegar in a medium-sized pan along with finely chop onion, cinnamon stick and sugar on low heat. As soon as the sugar has dissolved you can turn the heat up a bit and let it cook for a few minutes.

Add cubes of pumpkin, peppers and raisins and turn down the heat again. Let the vegetables become soft and the chutney a bit thicker. The exact cooking time depends on the size of the pumpkin and peppers.

Remove the cinnamon stick and you can use the chutney right away or wait a bit so the flavours can enhance. You can also preserve the chutney in sterile jars while the chutney is still as hot as possible.

Let the chutney cool off in the jars and then store them in a dark and dry place. This way you can store them up to a year, an amazing side dish for any curry and rice. Enjoy!