Yield: 5 Jars
|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 \N||Hot yellow peppers, seeded and chopped|
|2 tablespoons||Minced garlic|
|2 tablespoons||Minced ginger|
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.