A sauce with an original flavor to celebrate autumn: here is the recipe for pumpkin chutney
The chutney it's a sweet and sour sauce and spicy of Indian origin, also used extensively in English cuisine, to accompany meat, vegetables and rice, but also to spread on slices of bread or to accompany cheeses. The chutney can be eaten immediately and can be kept in the fridge for a week, or it can also be prepared as a preserve, sterilizing the glass jars.
The chutney can be prepared with many ingredients, but it is not recommended to try green vegetables, as the vinegar would ruin the color. So go ahead a beets, carrots or tomatoes, but also to the fruit, like apples or mango, especially taking into account the seasonal ingredients. Make way for creativity even with the spices: cloves, coriander, cinnamon, but also mustard and ginger.
There pumpkin it is one of the most suitable ingredients to prepare chutney thanks to its sweetness, which is divinely combined with spices and spicy taste.
The recipe for pumpkin chutney
Try the recipe of Davide Negri, chef and lecturer at La Scuola of La Cucina Italiana: this pumpkin chutney will make you fall in love and accompany you throughout the autumn and winter. Ideal to be paired with foie gras, game and cheese.
To cook this recipe are essential instruments: you will need one sieve rather large, with not too narrow meshes (if they were too narrow, it would be very tiring to reduce the pumpkin in compote). In this way, it will be easy to obtain a very fine and homogeneous chutney. Alternatively, you can use a masher to get a coarser result, but you will have to be careful to eliminate residues, such as lemon peel.
Ingredients
400 g Pumpkin
1 Shallot
1 Chili pepper
1 cinnamon stick
Lemon
Cardamom
sugar
White vinegar
Extra virgin olive oil
Method
Chop the shallot and brown it with a little oil, add the pumpkin, cleaned and cut into small pieces, and add a glass of vinegar, two tablespoons of sugar, the red pepper, cinnamon, a bit of cardamom and the lemon rind. Cover and cook until the pumpkin is completely dissolved.
Sieve the pumpkin pieces through a sieve with the help of a scraper, a spatula or a saucepan: you can work the pumpkin by pressing it on the sieve directly on the work surface, over a bit of baking paper, until you get all the compost. Serve!
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