Butter mixes, spreads and dips
Pumpkin Chutney Dip
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
500 g Hokkaido pumpkin
130 g tart apple
80 g red onions
2 g garlic
1 g rosemary
1 g red chilli
0.5 g mustard seeds
0.5 g coriander seeds
50 g cranberries
150 g white balsamic vinegar
160 g cane sugar
0.5 g salt
Recipe preparation
(1) Chop the onions and garlic and sauté with the chilli, mustard seeds, coriander seeds and cranberries. Cut the pumpkin and apple into pieces (do not peel) and sauté.
Add the remaining ingredients and cook, stirring, over a medium heat for about 30 - 40 minutes. Remove the rosemary, season with salt and pepper and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at -20 °C for at least 24 h.
(3) If necessary, pacotize® three times with normal pressure.
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: yes