Pumpkin chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | White rasins |
| ¼ | cup | Bell peppers; chopped fine |
| 1 | cup | White vinegar |
| 4 | cups | Pumpkin (fresh if possible) |
| Non-nutritive equivalent to 2 cups sugar | ||
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Allspice |
| ¼ | teaspoon | Cloves |
| ¼ | teaspoon | Salt |
Directions
Combine all ingredients in large pan; bring to boil. Reduce heat to medium, cook unitl pumpkin is smooth and mixture is slighty thick (about an hour).
Spoon into three clear ½ pint jares and seal inmediately.
Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING Posted to CHILE-HEADS DIGEST V4 #183 by answers@...[SMTP:answers@...] on Nov 3, 1997