Mustard from Hokkaido pumpkin

For its sweet flavour Hokkaido pumpkin usually evokes in gastronomy desserts and sweet dishes. This does not mean that it is not suitable for preparing savoury dishes, quite the contrary! It can be used as a side dish, part of a main meal or delicious soup. When you use your imagination, you can even make from Hokkaido pumpkin delicious mustard that gives your food the right taste.

  • 1 kg pumpkin Hokkaido
  • ¼ kg onion
  • 120 g of sugar
  • 2 teaspoons salt
  • 1 dl oil
  • 200 g mustard
  • ¼ teaspoon ground pepper
  • ½ teaspoon sweet paprika
  • 2 bay leaves
  • goat horn pepper to taste

We only need flash from Hokkaido pumpkin, which we carefully peel and cut into small cubes, then liquidize it finely. Add the salt in the purée from pumpkin Hokkaido and wait until the water is released. In the meantime fry in a pan third of peeled and finely chopped onions. Once the onions turn brown, remove it from the stove and sprinkle with grounded sweet paprika.

Pour off some water from pumpkins and add pepper, bay leaves and simmer. After half an hour add into the mixture sugar, vinegar, mustard, cheese, fried onions and salt if necessary. Cut goat horn pepper and mix it with almost finished mustard from Hokkaido pumpkin, the amount depends entirely on you. This way mustard gets spicy flavour.

Then cook the mixture until it will acquire a denser consistency. It is practical to store mustard from the pumpkin Hokkaido in jars with a screw cap. Sterilize for 30 - 40 minutes.