Hot and Sweet Jam – Pumpkin and Tomato Chutney

> I have from an acquaintance as a souvenir

> specialty überhapt not know, would like to

> serve up.

The classic chutneys originate from India and were taken up by the English in their cuisine. They are -jam-like preparations of fruits and vegetables – individually or mixed – preserved with vinegar and spices. In their country of origin, India, chutneys are often served with curries. But I personally appreciate them as original and refined accompaniments to game, meat fondues or ham. Of course, they taste best homemade, and for their preparation you certainly do not need exotics. I have achieved at least such good results with local fruits and vegetables: Apples, pumpkin, pears, plums, onions or tomatoes, for example, are well suited. Here is the recipe for a trial: Pumpkin and tomato chutney Dip the tomatoes briefly in boiling water, peel and cut into slices. Sprinkle with salt, place in a colander and drain well.

Peel the pumpkin, prepare (ready to cook, e.g. peel, remove woody parts and dirt) and dice finely. Peel the onions and cut into narrow rings. Peel the garlic as well and cut into sticks.

Put the pumpkin, tomatoes, onions, mustard powder, garlic, vinegar and sugar in a frying pan. Coarsely crush the peppercorns and place them in a gauze bag with the cinnamon stalk. Stir everything frequently so

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