Pumpkin-ginger Chutney
Per serving
My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized.
Ingredients
- cleaned pumpkin↗4 lbs
cut into ½ inch chunks
- large red onion↗1
finely chopped
- apple↗1
grated
- pear↗1
finely chopped
- raisins↗3 ounces
- crystallized ginger↗1 1⁄2 tablespoons
minced
- white sugar↗20 ounces
- cinnamon stick↗1
- ground cloves↗1 pinch
- red chili pepper↗1
seeded finely chopped
- salt↗1 teaspoon
- ground black pepper↗
- cider vinegar↗400 ml
- water↗1⁄2 cup
Step-by-step instructions
- 1
Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
- 2
Remove the cinnamon stick.
- 3
Put in clean hot jars, seal and label when cold.
- 4
Keep in cool dark place, once opened keep in the fridge.
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