Sugarless Pumpkin chutney
A chutney is a kind of jam (or fruit and vegetable jam) cooked in vinegar, sugar and spices, resulting in a compote of sweet, acid and spicy taste at the same time, with a characteristic touch of spices.
The chutney has its origin in Indian cuisine, dating to the XNUMX BC as a method to preserve food, was adopted by the Romans and later by the British Empire that was commissioned to spread through Australia and North America. It is ideal to accompany meats, (pork, game), and also very good with strong cheeses, (roquefort, goat, cheeses, etc). In the British kitchen it is very common to prepare it at home and make preserves, in Indian cuisine it is usually more spicy and spicy.
The truth is that when I tasted it for the first time I realized that it was a very interesting condiment to accompany many dishes, being spicy and being a little spicy I have the impression that it helps to raise the flavor of many products to another level or at least, it gives them a different touch that is very sweet.
Recently I told you about Sweet potato, an autumnal product that I love, following with the typical products of this season, in this recipe the protagonist will be the pumpkin, as you know, there are pumpkins throughout the year, but it is now when they are at their best.
The chutney is a very versatile preparation, it is an open recipe that admits multiple combinations.
What I like most about the pumpkin, like the sweet potato, is that its natural sweetness means that when they are part of a sweet recipe, added sugar is unnecessary, as for example in the preparation of this Sugar-free Pumpkin Chutney
The chutney works like a sauce or condiment and has the advantage of being very versatile, it can be made of any fruit and vegetable, and the combinations are endless.
In this post I suggest to make a pumpkin chutney using onion, pepper and spices, apple vinegar and is very easy to prepare, packed in glass jars lasts more than a week in the fridge and is a super special accompaniment to dishes meat, serve it also in your cheese boards and sausages, with some almond crackers like these, as I mentioned before, you will elevate the set to another level.
Serve the chutney in your cheese boards accompanied by almond crackers, success is assured.
I have prepared this sugar free pumpkin chutney, as I said before, I think it is unnecessary to add sugar to this preparation because the main ingredient, the pumpkin, is already very sweet in itself, so you don't really need it. The sugar-free pumpkin chutney also has onion, pepper, apple cider vinegar, chilli and various spices, cinnamon, ginger, and nutmeg. You can add cloves or substitute the spices that I have named for a curry mixture, you can try different options depending on your tastes.
The spicy point is optional, the original recipe has it, but if you do not like it you can soften it or avoid it, I have only added a chilli pepper during cooking and it has been very smooth.
In the previous image you can see three combinations, the first with Manchego cheese, the second with mahón cheese and the third with goat cheese, the three on freshly made almond okara crackers, it looks great and is a great healthy appetizer.
- It consists mainly of water.
- Rich in fiber.
- Low carbohydrate content.
- Low in calories.
- Rich in beta-carotene (provitamin A) and in vitamin C.
- It also contains vitamin E, B1, B2, B3 and B6.
- It contains folates.
- Rich in potassium and contains phosphorus and magnesium.
Why I like this recipe so much:
- It is easy to prepare.
- Because you can make multiple variations, changing the main ingredients and spices.
- It is an ideal condiment for meat dishes.
- Perfect to accompany in cheese boards, beyond compotes and jams, as it provides more complex flavors.
Write down the recipe, you have it below, I hope you like it. Health! 😉
Sugar-free Pumpkin chutney
- 200 grams cooked pumpkin (I baked it in the oven)
- 100 grams golden apple, peeled
- 100 grams raw onion (1 / 2 about medium onion)
- 40 grams Red pepper (1 / 4 of pepper)
- 1 tbsp extra virgin olive oil
- 1 chilli
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cinnamon
- 1/4 cup apple vinegar
- 2 tbsp lemon juice
- 1/2 cup water
Elaboration step by step
- In a pan, add the olive oil and sauté the onion cut in julienne, add the pepper cut into small pieces and sauté also.
- Cut the apple in not very large cubes and add it too, let it cook a little.
- Add the pumpkin, previously cooked in the oven, cut into pieces not very large and give a few turns. (If the crust is raw, add it after the onion and let it cook on a moderate heat with the pan covered).
- Add the chilli, which is softened a little and then the spices.
- It is the turn of the vinegar, the water and the lemon juice, let it boil, lower the heat and let it cook for about 20 minutes, it is important that all the flavors come together.
- When cooked and still hot, package the chutney in glass jars, close the lids and let them cool on their stomachs, first at room temperature and then in the refrigerator.
- I recommend that you consume it the next day, the flavors will be united, it will have rested and it will be delicious. Use it to accompany cheeses and meats, you will love it.
- It is better to do it from one day to another, resting is better.
- Adjust the spices to your liking, as well as the spicy.
- Ideal to accompany strong cheeses, with roquefort is a delight.
- Packaged in glass jars is kept in the refrigerator for up to two weeks.