Pumpkin pancakes with tomato chutney is an Halloween recipe

Ingredients 

For 4 servings

400g pumpkin flesh

300g beef tomatoes

3 large onions

2 garlic cloves

1 teaspoon mustard powder

Salt, 1 teaspoon black pepper

1 cinnamon stick

200 g brown sugar

250 ml vinegar

100 g flour

300 ml milk

Salt

3 eggs

40 g butter

2 tablespoons oil

Method 

1. For the chutney dice the pumpkin meat into small pieces, wash the tomatoes and coarsely chop. Peel the onions and garlic, onions cut into rings and chop the garlic.

2.with pumpkin and tomatoes in a wide saucepan. Add the mustard powder, salt, pepper, cinnamon and sugar.

3.Pour in the vinegar. Everything slowly to the boil and keep warm and cook for about 30 minutes until the mixture is thickened. In between . Stir

4.For the pancakes the flour into a bowl and stir smooth with milk and salt and let soak 20 minutes. Then stir in the eggs. A little butter and oil in a frying pan and one at the dough thin pancakes bake.

5.Slide pancake onto a plate, fill with chutney and fold.

Preparation time: 30 minutes (plus cooking and baking time) Per serving approximately 503 kJ kcal/2111 14 g protein, 13 g fat, 81 g KH