Jams & Chutneys
Non-illustrated recipe

Pumpkin Chutney with Apricots

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Ingredients for Pumpkin Chutney with Apricots :

  • 1 kg pumpkin
  • 25 cl water
  • 400 g sugar
  • zests of lemon and lime
  • juice of 1 lemon
  • juice of 1 lime
  • 1 pinch four spices
  • 1 pinch curcuma
  • 50 g fresh grated ginger
  • 2 oranges
  • 50 g dried apricots
  • 4 tsp honey
  • 1 pinch cinnamon
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Technical stages for Pumpkin Chutney with Apricots :

  • the orange skins into a syrup made of their juice, lemon and lime juices, and sugar (quantity of sugar is equal to the weight of the orange skins that are several times in boiling water).
  • Cut them into strips.
  • the apricots in a light syrup on a gentle boil. Cut them in quarters.
  • Peel the pumpkin. Cut it into pieces and place it in a jam pot with water and sugar.
  • Cook until reduced to a compote.
  • Flavour with thinly , spices, honey, and juices. Mix gently and pour the mixture in the boiled jars as you make sure each jar receives dried apricots.
  • Close thighproof.
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