Makes 8-10 portions
700 grams pumpkin
500 grams apples
20 grams ginger
2 cultivated onions
1 tablespoon vegetable oil
4 tablespoons sugar
1 pinch allspice
1 pinch cumin
fresh pepper and salt
5 tablespoons white wine vinegar
Cut the pumpkin flesh into dices. Remove any seeds.
Peel both the ginger and apples and dice into small chunks.
Crush the cumin and allspice using a pestle and mortar.
Pour the oil into a casserole dish on a low heat. Saute the onions and ginger until soft. Sweat for 3 minutes and add the pumpkin and apples. Bring to a boil while stirring.
Add the rest of the ingredients (sugar, salt, pepper, allspice, cumin) except the vinegar and reduce heat. Simmer for 45 minutes, stirring occasionally. Meanwhile sterilize a mason jar with hot water.
Add 5 tablespoons of white wine vinegar and blend the mixture with a hand blender.
Simmer covered for another 15 minutes, stirring to prevent it from burning.
It’s ready! Pour the ketchup into a sterilized glass jar or bottle.
Can be stored for up to 3 months in the fridge.