This is a gorgeous golden yellow chutney that brings the colours of Autumn into your dining room for the rest of the year. This is the way to use up the pumpkin flesh from all those Halloween pumpkins! Save the pumpkin seeds, dry most of them in a low oven for a nutritious snack and save some to sow.
Ingredients
2 1/2 pounds pumpkin skinned and deseeded and cubed into 1 inch cubes
1 1/2 pound apples peeled, cored and chopped.
2 1/2 ounces fresh shredded ginger
3-4 red chillies deseeded and sliced
2 tbsp fresh mustard seeds
1 3/4 pints cider vinegar
1 pound soft brown or white sugar
1 tbsp salt.
Method
1. Mix everything except sugar and salt in a pan and bring to the boil. Simmer until pumpkin is tender. (It's all right to leave the pumpkin with a bit of a bite.)
2. Add the sugar and salt and return to the boil, stirring to make sure the sugar has dissolved.
3. Simmer for about an hour, or until the desired thick consistency has been reached.
4. Ladle into hot sterilised jars. ready to eat in one month and will last two years.
For a quick meal stir a couple of tablespoonfuls of chutney through some hot rice, or serve with curries or cold meat.
book I ever bought. It details basic techniques and equipment and how to use them, and moves on to some of the more complicated techniques. What I like the best though is that whatever part of the world I was living in at the time this book had a recipe for me. If you are more interested in freezing and canning then 
may be a better choice.
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2 comments:
Eve,
From Brazil a friendly hello with my best wishes:
Geraldo
This looks like it would be delicious, but I found it too late to try as I'd already tried out another pumpkin chutney recipe. I'll try yours next year, or maybe with some squash we have in the garden.
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