Pumpkin Chutney

This pumpkin chutney is sweet, savory, and nicely spiced. One of my favorite chutneys, this is especially great for an autumn-themed dinner party or Thanksgiving.

Step: 1

Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.

Step: 2

Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.

Step: 3

Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.

Step: 4

Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.

Per Serving: 36 calories; protein 0.5g; carbohydrates 9.4g; fat 0.1g; sodium 6.5mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re making pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can make to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can made a dish do more often .