Marinated Swordfish with Pumpkin Chutney

Ingredients

• 335 gram (11 ounce) swordfish, finely sliced into strips

• 1 tablespoons balsamic vinegar

• 1 tablespoons olive oil

• 2 limes, juice and zest

• Schwartz Sea Salt and Ground Black Pepper to season

• For the pumpkin chutney:

• 50 gram (2 ounce) caster sugar

• 125 gram (5 ounce) vinegar

• 75 millilitre (3 fluid ounce) water

• 1 Cinnamon Sticks

• 2 Whole Star Anise

• 10 Black Peppercorns, crushed

• 50 gram (2 ounce) ginger, sliced

• 3 Whole Cloves

• 3 Cardamom Pods

• 1 tablespoons Turmeric Powder

• 175 gram (6 ounce) pumpkin, cut into small cubes

• 1 tablespoons olive oil

• 1 tablespoons apricot jam

• Schwartz Sea Salt to season