Trick or treat yourself to pumpkin chutney!

Halloween Pumpkin Chutney

It’s Halloween so let’s make delicious chutney with the beautiful pumpkins! It is an excellent way to use the insides of the pumpkin you’ve scooped out when carving a lantern. Either Hokkaido pumpkin or butternut squash will be perfect for this cheeky chutney!  It’s simple and fun to make and tastes delicious with pork or chicken together with mashed potatoes.
So save those scoops and pimp up your Halloween dinner with this chutney!
 
Pumpkin Chutney
1 kg of pumpkin
3 small red onion
3 cloves garlic
1 red chili
3 rosemary stems (take the greens of the stems and chop finely)
3 oranges (flesh)
3 tbsp. oil
Salt & pepper
4 bay leaves
2 dl of raisins
2 dl of apple cider
300 grams of brown sugar
1 dl of roasted pumpkin seeds

Take the flesh from the pumpkin, you made into a lantern, or split a pumpkin in two and scrape out the seeds! Cut the pumpkin, onions and oranges into smaller pieces. Fry the onions and garlic along with all the spices for about 10 minutes at low heat. Then add the pumpkin and orange pieces and continue over low heat for another 10 minutes. Add vinegar, raisins and brown sugar. Let it all boil up, then turn down the heat and let it all simmer for 1 to 1½hours on low heat. Remember to check and stir the chutney now and then. While the chutney simmers, roast the pumpkin seeds in a pan. When the chutney is almost finished add the pumpkin seeds and simmer for another 2 minutes. Take some warmed up sterilized jars and pour in this beautiful autumn chutney!

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