Spicy pumpkin chutneyOctober 26, 2016
- Yield : 2 kgs
- Servings : 4 good jars
- Prep Time : 20m
- Cook Time : 60m
This spicy pumpkin chutney is really gorgeous, and simple to make.
- 1.5kg pumpkin flesh cut into smallish cubes
- 400g tomatoes, chopped
- 250g onions, chopped
- 100g sultanas
- 600g soft brown sugar
- 600ml white or malt vinegar
- 2 cloves garlic, chopped
- 2 level tsp allspice
- 1/2 tsp ground black pepper
- 1 tsp ground ginger
- 2 rounded tsp salt
Put all the ingredients in a large sturdy pan over a low heat and stir until the sugar has dissolved.
Bring the mixture to the boil then lower the heat until it is constant simmer. cook at simmering for about an hour, stirring occasionally.
When the mixture is thick and glossy, turn off the heat.
Ladle into sterile jars and secure the lids.
When cool label the jars then store in a cool dark place. Leave to mature for 4 weeks for the best flavour.