Pumpkin Tomato Chatney

A Chatney is a sauce in the cuisines of the Indian subcontinent. The word itself means "to lick" and is also transliterated as Chatni or Chutney. This Chatney variant is my favorite dish added to chicken.

• 1 pumpkin 1kg (2.2 lbs)

• 6 tomatoes 600g (1.3 lbs)

• cultivated onions

• garlic cloves

Spices:

• 400g sugar (0.9 lbs)

• 2 tablespoons mustard powder

• 2 teaspoons pepper

• 2 cinnamon sticks

• 5 tablespoons vinegar

• vegetable oil salt

• Kitchen knife

• Cook's knife

• Spoon
• Cutting board
• Mortar and pestle

• Kitchen scale

• Peeler
• 4 mason jars

How to prepare the mason jars and equipment can be found here!

Peel the pumpkin. This Hokkaido Squash actually has a peel that can be eaten, but you won't get both, the flesh and the peel, well done at the same time.

After that you remove the seeds inside with a spoon. Slice the pumkin into dices and put aside in a bowl.

Bring the tomatoes to a boil until you can see the skin bursting open. Alternatively you can blanch them until you see a crack in the skin, remove them from the cooking pot and put them into icewater. The peel comes off very easy, remove the green, remove the seeds in the middle and gather the flesh in a bowl.

Put the peppercorns and cinnamon sticks in a mortar, then crush them with the pestle. Saute the oil in the cooking pot and cut the onions and garlic cloves into the pot. Stew them for 2-3 minutes.

Add all the other ingredients, the sliced pumpkin, the sliced tomatoes, the pinch of salt, the vinegar, the crushed spices and the 400 gram of sugar. While stirring, bring it to the boil and then reduce the heat to simmer for at least 30 minutes. If the pumpkin dices are not soft add another 5 minutes each time.

Fill the Chatney into the cleaned mason jars and close them firmly. Then put them upside down on a kitchen towel until they cooled down. Store them in a fridge for up to 4 months. Personally I tried one that was stored for 8 months and it was still fine.

Enjoy your meal!