| Pumpkin Chutney
3 1/4 cups of fresh pumpkin meat, peeled, seeded and chunked
2 cups of ripe tomatoes, peeled and chopped
1 cup of onions, peeled and sliced
1/4 cup of raisins
1 cup of sugar
1 cup of brown sugar
2 tablespoons of salt
2 teaspoons each ground ginger, black pepper, and allspice
Pinch of ground cloves
2 cloves garlic, chopped
1 teaspoon of ground mace
2 1/2 cups of cider vinegar
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Place all ingredients in a large, heavy saucepan and bring to a boil, stirring until all the sugar has dissolved. Reduce heat and cook very gently, stirring occasionally, until the chutney is thick. It will take about 4 hours, but do not overcook, or the pumpkin pieces will lose their shape. Pour the chutney into hot, sterilized jars and allow to cool, then seal. If not using in a few days, process in a water bathe for 20 minutes. (Place sealed jars on a rack so they do not touch. Set in a large pan of boiling water to cover by at least 1-2 inches; begin timing when water returns to a boil. Add more boiling water as needed during the processing period.) Makes 3-4 pints. Refrigerate after opening. |
