For the pumpkin chutney, peel the pumpkin and cut into small cubes. Put in a suitable container, mix in spices and ginger and leave covered overnight. The next day, dice the onions and apples. Heat olive oil in a pan and fry onions with apples and sugar until well done. Add pumpkin and raisins and deglaze with apple juice. Cook on low heat for about 30 minutes. Remove spices if possible and add balsamic vinegar to round off the taste. Pour into hot rinsed jars, seal and steep in a hot water bath for about 15 minutes. Store in a cool and dark place.
Preparation Tip:
Pumpkin chutney is extremely versatile because of its not too dominant flavor and can be served with fried or grilled fish, braised lamb dishes, but also with cheese, for example.
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