Pumpkin Chutney

Name: Pumpkin Chutney
Ingredients: 2 1/2 lbs pumpkin flesh, in medium dice; 1 1/2 lbs apples, peeled cored and diced; 2 ounces fresh gingerroot, grated; 3 fresh red chilies, chopped and seeded; 4 tablespoons mustard seeds; 1 liter cider vinegar; 1 lb light brown sugar; 1 teaspoon salt

8 ingredients

4 steps

Ingredients

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Directions

1

Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
2

Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
3

ladle the chutney into hot sterilised jars and seal.
4

Ready to eat in four weeks and will keep for 2 years.