Pumpkin pancakes with grape chutney

Prepare the vegetables. Wash, peel, and chop the vegetables finely. Cut the ginger root into thin strips. Then mix everything with chickpea flour and spices until it reaches a dough consistency. Let it rest for about 10 minutes. After that, heat oil in a pan. Drop the dough by tablespoon and fry on both sides.

Prepare the sauce. Melt butter in a pot with spices and grapes. Bring to a boil. Add grape juice and simmer on low heat for 5-10 minutes until the grapes are soft. Cool the chutney and add turmeric and honey.