Piech meat with pumpkin and aubergine chutney is on Halloween appetizer recipe

Ingredients 

For 4 servings

750 g pork

6 slices of toast

1 bunch green onions

1 bunch parsley

3-4 tablespoons oil

Salt, pepper

1 tablespoon mustard

1 / 2 tsp thyme

500g pumpkin flesh

4 onions

1 eggplant

1 chili pepper

4 cloves

1 teaspoon thyme

1 1 / 2 tablespoons sugar

1 tsp coriander seeds

5 tablespoons wine vinegar

1 teaspoon tomato paste

2 tablespoons raisins

Method

1. The pork cut into bite-size cubes. The toast into quarters, wash spring onions and cut into finger-long pieces. Wash the parsley, shake dry and chop.

2. The oil with salt, pepper, mustard and thyme stir. With the meat, bread, onions and parsley, cover and 1 hour leave.

3 All ingredients alternately onto skewers and around 10 minutes . Grill

4. For the chutney 4 dice the pumpkin coarse.

5. Peel the onions and cut into rings. The eggplant Clean, wash and cut into small cubes. The chili pepper Wash, halve and remove the stem and seeds and chop.

6. All five fry in olive oil, spices, vinegar and tomato paste. Some water and allow to simmer for about 1-1 1 / 2 hours.

7. The chutney to taste again including lifting the raisins and pull through for 30 minutes.

Preparation time: 25 minutes (plus time for marinating, cooking and drawing) Per serving 140 kJ 45 g kcal/588 E, 10 g fat, 30 g KH