Seasonal Recipe: Pumpkin Chutney

This recipe comes from SFDC board member, Mark Haskell, and is featured in our January 2017 SFDC newsletter.
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.
Have a good seasonal recipe you’d like to share? Send it along to info@slowfooddc.org!

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