marinated swordfish with pumpkin chutney recipe | Schwartz

Ingredients

• 335 g (11 oz) swordfish, finely sliced into strips
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 2 limes, juice and zest
• Schwartz Sea Salt and Ground Black Pepper to season
• For the pumpkin chutney:
• 50 g (2 oz) caster sugar
• 125 g (5 oz) vinegar
• 75 ml (3 fl oz) water
• 1 Cinnamon Sticks
• 2 Star Anise Whole
• 10 Black Peppercorns crushed
• 50 g (2 oz) ginger, sliced
• 3 Cloves Whole
• 3 Cardamom Pods
• 1 tbsp Turmeric
• 175 g (6 oz) pumpkin, cut into small cubes
• 1 tbsp apricot jam
• Schwartz Sea Salt to season