Zubereitung

1. 1

   Cut the pumpkin flesh and peeled apples into cubes of about one centimetre, finely dice the onion and grate the ginger.

2. 2

   Bring the sugar, vinegar, mustard seeds, salt and chili flakes to a boil in a wide pot until the sugar has dissolved.

3. 3

   Add the pumpkin, apple, onion and ginger and let everything simmer uncovered over medium heat, stirring now and then.

4. 4

   The chutney is ready when the pumpkin is soft and glossy and the mixture has thickened to a syrupy consistency.

5. 5

   Ladle the hot chutney straight into clean sterilised jars, seal at once and let them cool upside down.