Pumpkin, quince, and Swiss chard chutney

Step 1/3

• ½ Hokkaido pumpkin
• ½ onion
• ½ quince
• 7½ g Swiss chard

• cutting board
• knife

Halve the pumpkin. Remove the seeds and cut into wedges. Peel onion and quince, and dice them. Wash the Swiss chard and roughly chop.

Step 2/3

• ¼ tsp ground ginger
• ¼ tsp ground coriander
• ¼ tsp ground nutmeg
• ½ tsp black mustard seed
• ½ tbsp ghee

• frying pan (with lid)
• spatula

Sauté onion and quince pieces together with ground ginger, ground cilantro, ground nutmeg, mustard seeds, and ghee for approx. 2 – 3 min., or until translucent. Add the pumpkin dices and sauté briefly.

Step 3/3

• 75 ml water
• ½ g saffron
• watercress (for serving)

• bowl

Mix water with saffron in a bowl. Add chopped Swiss chard to the frying pan, pour over the saffron water, and cover with lid. Cook for approx. 30 min. Serve with some watercress on top and enjoy!

Enjoy your meal!