In a mortar crush ginger, carlic, cardamom seeds, cinnamon, chili flakes, cumin seeds.
Sautee sliced onion in rapeseed oil then add paste and stirfry in a big pan for a couple of minutes.
Add pumpkin, chopped the size of sugar cubes then apples, chopped a little bit smaller.
Add also sugar and turmeric and let simmer untill the pumpkin is tender, the apple almost undone and the juice quite syrupy.
Add vinegar and cokk for 4-5 mure minutes then pour hot chutney in sterilized jars.
Put lids on, don’t close too tight and put them in a pan filled with cold water.
Bring water to boil and let it boil untill the lids are vacuum sealed.
You can eat it straight away or store in a cupboard for 6/8 months.