Gruber's Pumpkin Chutney. Fruity pumpkin chutney – sweet and sour, gently spiced, also as a sandwich spread.

Gruber's Pumpkin Chutney is a fruity, sweet and sour chutney made from pumpkin, onion, and apple cider vinegar, seasoned with mustard seeds and a spice blend. Gruber's Fruchtzauberei produces it by hand in Reigersberg near Ilz in Eastern Styria; 120 g per jar. The fruity base version among the farm's two pumpkin chutneys.

Pumpkin Chutney from Gruber's Fruchtzauberei is the jar for "Jause," as a hearty snack is called in Austria. A piece of mountain cheese, a few slices of ham, fresh farmhouse bread – and alongside it, a spoonful of chutney that brings it all together. Chutneys have their roots in India. There, they are preserved condiments made from fruit or vegetables that taste sweet and sour at the same time, thanks to vinegar, sugar, and spices. Here, the pumpkin takes the lead in the recipe. Onion and apple cider vinegar provide zest and freshness, while mustard seeds add a little bite. The result is a chutney that is just as easy to spread on bread as it is to serve with a meal.

Taste

The pumpkin is at the forefront: fruity, slightly sweet, with a rounded acidity from the apple cider vinegar. The onion provides a hearty center, the mustard seeds a slight tingle on the tongue. The spices accompany rather than dominate. This makes the chutney versatile, pairing as well with savory dishes as it does with mild cheese. The consistency is both chunky and spreadable.

Compared to the Pumpkin Curry Chutney, this jar represents the fruity side of the pumpkin. The base of pumpkin, onion, apple cider vinegar, and mustard seeds is the same for both. While the other adds an exotic warmth with curry, this one keeps the fruit in the spotlight. Those expecting a spicy, piquant chutney are better off choosing the curry version.

Use

As a dip, the pumpkin chutney pairs well with meat, cheese, and fish. It adds fruit and acidity to cold roast pork, leberkäse, or grilled sausages. For pan-fried fish fillets or smoked trout, it provides a sweet and sour counterpoint. On a cheese board, it gets along well with mountain cheese, Gouda, and young sheep's milk cheese.

As a sandwich spread, it shows its second side. Spread it thinly on buttered bread or cream cheese, add a few slices of cheese on top, and your quick snack is ready. A spoonful adds juiciness to a grilled cheese sandwich or a chicken and salad wrap. It also works well stirred into a vinaigrette: a teaspoon of chutney, oil, a splash of vinegar, salt, and pepper.

Our tip: Add a spoonful of chutney to a slice of farmhouse bread with mountain cheese and bake it in the oven for a few minutes. The pumpkin will caramelize slightly, and the cheese will melt.

Origin

The chutney is made on a farm in Eastern Styria, an area where pumpkins are a familiar sight. Gruber's Fruchtzauberei is a small family business in Reigersberg near Ilz. The farm has a long history dating back to 1860. Fruit, especially apples, has been grown there since the early 1990s.

The work is clearly divided. René Gruber is a master fruit grower and takes care of the fruit varieties. Beatrix is a chef and responsible for production, ranging from jams to chutneys, sauces, and pestos. They develop the recipes together, tasting and tweaking until the flavor is just right. Everything is made by hand. The apple cider vinegar in the chutney fits well with a farm that has been focused on apples for decades.

For whom

The pumpkin chutney is for anyone who likes it fruity and is looking for a jar that goes with many things. It belongs on the weekend snack board, at a barbecue, and on the cheese platter for guests. For families, it is a great introduction to the world of chutneys. Those who prefer chutney with soft cheese and poultry should try the sweet and sour Medlar Chutney. You can find the entire range from Reigersberg on the Gruber's Fruchtzauberei page.

Note: The chutney contains mustard seeds. It is not suitable for those who avoid mustard.

A fruity pumpkin chutney from Eastern Styria – for snacks, the cheese board, and a quick slice of buttered bread.