Pumpkin & onion chutney with ginger and raisins

Chop the pumpkin in cubes of about 1,5 cm, peel the onion and cut it in cloves. Melt the butter in a non-stick pan and in it sautè the onion and the pumpkin for 3-4 minutes. Sprinkle cane sugar and turmeric on the mixture. Blend everything with a wooden spoon and then wet it with vinegar.

Add the grated ginger, raisins, salt and pepper to the mixture. Cover for 2/3 the pan and cook for 12-15 minutes, mixing from time to time.

When the pumpkin is soft, adjust it with a pinch of salt and remove it from the stove. When it is lukewarm, serve the chutney with goat cheeses. If you want, you can store it in a glass jar and keep it in the fridge for 5-6 days.