Wednesday, 3 November 2010

Pumpkin Chutney recipe

Well, halloween's over and there are still lots of pumpkins around so what to do with them I hear you say! How about giving pumpkin chutney a try?
What you will need:
2lbs (900g) of pumpkin, peeled and chopped
1 lb (450g) tomatoes, peeled and chopped
2 cloves garlic, chopped
1 pint (570ml) white vinegar
1 1/2 teaspoons allspice berries
1 1/2 teaspoons white peppercorns
1 lb (450g) onion, peeled and sliced
1 1/2 lbs (675g) brown sugar
1 1/2 tablespoons salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons of black peppercorns

So once you have everything you need and have done your chopping, put the pumpkin in a pan and cover with the vinegar then add the onion, tomatoes and garlic.
Crush the peppercorns and spices together and add to the pan, give it all a good stir and leave it for an hour.
Once the hour is up, add the sugar salt and ginger and slowly bring to the boil.
Simmer for about 45 minutes, giving the occassional stir and keep an eye on the consistency as you don't want a jam like consistency.
Once simmering has finished, allow to cool then add to your sterilised jars ( we recommend a glass preserving jar) then store for Christmas and enjoy with cheese and cold meet.

There are variations on the pumpkin chutney recipe including, sweet, pumpkin and apple or spicey, all worth a try.

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