Ingredients for 2 servings
For the pumpkin-apricot Chutney
- 100 g Hokkaido pumpkin – cut peel into 5-mm dice
- 100 g dried apricots – 5 mm cubes
Liquid ingredients and spices
- 150 ml of water
- 1 tablespoon of organic Margarine, vegan
- 1 TSP finely grated ginger
- ½ Organic lemon – 1 tablespoon juice ¼ teaspoon abrasion
- 1 TBSP Apple cider vinegar
- 15 g of Xylitol (a sugar substitute)
- 1 Pinch Of Cayenne Pepper
- 1 Pinch Of Cardamom
- Crystal salt
Preparation
Preparation time about 10 minutes cooking/baking time approx. 20 minutes
The Margarine in a small saucepan and add the ginger in it for 30 sec. then fry the apricots and 3 Min. fry. With 150 ml of water and cook for 5 Min. leave to cook for.
The pumpkin, Xylitol, Cayenne, and salt and approx. 10 Min. simmer. Then, Apple cider vinegar, lemon juice, and abrasion, stir, bring to a boil and season to taste.
Enjoy the stew, the pumpkin-apricot Chutney, for example, together with our black root.
Nutritional values per Serving
- Calories: 462 kcal
- Carbs: 90 g
- Protein: 2 g
- Fat: 9 g
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