Pumpkin Chutney

This recipe comes from SFDC board member, Mark Haskell.

Ingredients

• 2 cups of skinned, chopped pumpkin - a cheese or long island type pumpkin is best, but any pumpkin or butternut squash will work

• 1 onion, chopped

• 1 carrot, peeled

• Olive oil to sauté

• 3-4 crushed cardamon pods

• 3 garlic cloves, crushed

• Ginger, finely chopped or ground (similar amount as garlic), to taste 

• Red chile powder, to taste

• 1/2 cup white or cider vinegar, reduced and then 1/4 cupwater added

• 3-4 Tablespoons honey or raw sugar

• Salt & ground black pepper, to taste

• Options: capers, lemon zest, lime pickle, chopped walnuts

Directions

First, grow a pumpkin... ;) We recommend an Ark of Taste variety like Long Island Cheese or Seminole.

Saute pumpkin, onion, carrot in olive oil over medium heat until soft, 5-7 minutes approx.

Add cardamon, garlic, ginger, red chile, saute and stir until warmed and incorporated (another 5 minutes, don't scorch)

Raise heat and add vinegar and reduce liquid by a 1/3 then add water

Add honey/sugar to balance the vinegar, and salt/pepper to balance the sweet & sour taste

Take out cardamon pods, and puree until smooth. If too thick add either water/tomato juice/apple-orange juice to smooth. Also recheck salt & pepper and sweetness.