Hot & spicy pumpkin chutney

Yield: 5 Jars

Measure 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 \N Hot yellow peppers, seeded and chopped
2 tablespoons Minced garlic
2 tablespoons Minced ginger
1 teaspoon Salt

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.

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