PUMPKIN CHUTNEY WITH SEA-BUCKTHORN BERRIES
It’s not a secret that my favorite part of the day is early morning breakfast. I have big pleasure to wake up early in the morning to enjoy the silence, to watch awakening of nature and feel that the world belongs to you. And this awesome beginning of the day is followed by delicious breakfast!
That’s why I like to create something special exactly in the morning.
This time I cooked pumpkin chutney with sea-buckthorn, which I enjoyed as a topping of millet porridge, the grain, which have been forgotten from childhood.
≻ pumpkin baked – 130 g
≻ orange juice – 100 ml
≻ orange zest – 1/2 tsp
≻ water – 100 ml
≻ sugar – 20 g (any type at your choice)
≻ sea-buckthorn berries – 50 g
≻ rosemary – 1 sprig
Bring to boil all ingredients and stew together on low heat until the chutney reaches consistency of thick jam.
You can also make the chutney using a raw pumpkin, but consider longer time for cooking and also add some little water from time to time, if necessary.
PLUM CHUTNEY WITH SEA-BUCKTHORN
Plum chutney is a flavour bomb. Combination of sweet and sour, salty and spicy. Very rich and wintery. Something you can’t describe instantly, but you ask for more.
Perfect for toasted bread, sweet or savoury pancakes, topping for foie gras and cheeses.
≻ plums – 600 g
≻ shallot – 2 medium
≻ sea-buckthorn berries – 100 g
≻ raisins – 30 g
≻ ginger – 1 tbsp of grated
≻ apple cider vinegar – 2 tbsp
≻ sugar – 4 tbsp (any type of your choice)
≻ salt – 1/2 tsp
≻ cayenne pepper – 2 pinches
≻ clove – 1
≻ lemon zest – 1/2 ч.д. fresh или 1/4 dried
≻ water – 100 ml
Stew all together on low heat until it reaches consistency of thick jam.