Hot & spicy pumpkin chutney
5 Jars
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pumpkin pulp (about one 8-inch pie pumpkin) |
| 1½ | cup | Dark brown sugar |
| 1¼ | cup | Malt vinegar |
| ½ | cup | Coarsely chopped onion |
| ½ | cup | Coarsely chopped dark raisins |
| 3 | Hot yellow peppers, seeded and chopped | |
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Minced ginger |
| 1 | teaspoon | Salt |
Directions
Wash pumpkin, cut into large pieces, scrape out and discard seeds.
Place pumpkin pieces in large saucepan; cover with water. Bring to boil; boil gently 20 minutes or until tender. Drain.
Remove rind from pulp; mash pulp to uniform consistency. Measure 4 cups pulp into large stainless steel or enamel saucepan. Add sugar, vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to a boil; boil gently 45 minutes or until thick.
Fill boiling water canner with water. Place 5 clean 250 mL mason jars in canner over high heat. Prepare 2-piece metal lids according to manufacturer's directions.
Ladle chutney into hot jar to within ½-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food; readjust headspace. Wipe jar to remove any stickiness. Centre lid on jar, apply screw band just until fingertip tight.
Place filled jars in canner. Cover, return water to a boil and process 10 minutes. Remove jars. Cool 24 hours. Check jar seals.
Sealed lids curve downward. Wipe jars, label and store in a cool, dark place.
Makes five 250 mL jars.