Pumpkin Chutney

Name: Pumpkin Chutney
Ingredients: 3 tablespoons olive oil; 250 g onions, chopped; 1 cooking apple, cored and chopped; 500 g pumpkin flesh, diced & skin removed; 8 garlic cloves, peeled and crushed; 1 cup water; 1 tablespoon green ginger, grated; 2 teaspoons mustard powder; 1 tablespoon salt; 125 g sultanas; 375 g brown sugar; 90 g white sugar; 2 cups cider vinegar; 1 teaspoon ground allspice; 2 teaspoons curry powder; 1 teaspoon ground nutmeg

16 ingredients

6 steps

Ingredients

3 tablespoons olive oil
250 g onions, chopped
1 cooking apple, cored and chopped
500 g pumpkin flesh, diced & skin removed
8 garlic cloves, peeled and crushed
1 cup water
1 tablespoon green ginger, grated
2 teaspoons mustard powder
1 tablespoon salt
125 g sultanas
375 g brown sugar
90 g white sugar
2 cups cider vinegar
1 teaspoon ground allspice
2 teaspoons curry powder
1 teaspoon ground nutmeg

Directions

1

Heat the oil, add onion and saute the onion, apple, pumpkin and garlic together for five minutes.
2

Add the water and cook until the pumpkin is just tender.
3

Add the remaining ingredients and bring mix to the boil, stirring gently until the sugar is dissolved.
4

Cook, stirring often, for 40 minutes or until chutney is thick.
5

Pour into clean, warm sterilised jars and seal.
6

Store the Chutney for two weeks before using.