Pumpkin Chutney

9 ingredients
4 steps

Ingredients

  • 1 (3 pound) pumpkin, peeled and cubed
  • salt
  • 1 (1 inch) piece fresh ginger root
  • 12 peppercorns
  • 1/2 pound apples - peeled, cored and chopped
  • 1/2 pound shallots, chopped
  • 1/2 pound golden raisins
  • 1/2 pound demerara sugar
  • 1 1/4 cups malt vinegar

Directions

  1. 1
    Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
  2. 2
    Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.
  3. 3
    Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.
  4. 4
    Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.

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