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Pumpkin Achar
Pumpkin Achar
added by Winter's on the way

A pumpkin treat to forget... and then enjoy!

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Prep time
  • 4 months
Servings
  • Makes 2 x 1kg jars
Ingredients
  • • 1kg pumpkin or squash, peeled, deseeded and cut into 1-1.5cm dice
  • • 150g roughly chopped onion
  • • 1 chilli, roughly chopped
  • • 25g freshly grated horseradish root (optional)
  • • 2 cloves garlic , roughly chopped
  • • 150ml sunflower oil
  • • 50ml sesame oil
  • • 1 tbsp ground turmeric
  • • 1 heaped tsp mustard powder
  • • 200ml cider vinegar
  • • juice (100ml) and grated zest of 2 lemons
  • • 275g demarara or granulated sugar
  • • 1 tsp black peppercorns
  • • 1 tbsp salt
  • • sesame seeds, to serve
Directions
Bring a large pan of water to the boil. Drop in the diced pumpkin, cook for 1 minute, then drain and plunge into a bowl of cold water. Drain again. Put the onion, chilli, horseradish (if using) and garlic in a processor with the sunflower oil and blitz to a puree. Heat the sesame oil in a heavy-based frying pan over a medium heat. Add the onion puree and cook gently for 8 minutes or so. Add the turmeric and mustard powder. Cook for a further 5-6 minutes, stirring well to prevent the spices catching and burning. Add the vinegar, lemon juice and zest, sugar, peppercorns and salt mixing well until the sugar has dissolved. Remove from the heat and leave to cool. Pack the pumpkin into clean, sterilized jars and pour the sweet, spicy sauce over it – it should completely cover the pumpkin. Seal immediately with vinegar proof lids. Store in a cool, dry place for up to 4 months. To serve, spoon into a dish and sprinkle with sesame seeds.
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