Pumpkin and lemongrass relish

Ingredients

1,5 kg

1 k pumpkin
0.5 k shallots, chopped
20 g Bresc Red chilli puree
30 g Bresc Lemongrass puree
10 g Bresc Ginger puree
10 g Bresc Thai yellow curry
8 g corn starch
1 dl vinegar
2 l water
300 g sugar
oil for braising
4 lemon leaves
1 lime
salt and pepper to taste

Preparation method

Peel the pumpkin, remove the seeds and chop it into even cubes. Braise all the ingredients together well. Then, add the sugar and allow it to melt. Add the vinegar, the water and the lime leaves. Boil everything until the cubes are not quite tender. Remove the leaves. Add the grated peel and juice from the lime to taste and season with pepper and a little salt. Allow to cool, then serve.