PUMPKIN CHUTNEY

PUMPKIN CHUTNEY
 
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This recipe was uploaded
by cengland

 
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Ingredients

Ingredients
Method
 
  • * 1 kg baked, peeled and diced pumpkin flesh (about half a large-ish pumpkin) (see method)
  • * 2 tb olive oil
  • * 1 cooking apple, cored and chopped (or 1/2 c diced apple and 1/2 c diced pineapple)
  • * 1 large onion, chopped
  • * half a head garlic (about 8 cloves), peeled and finely chopped (or crushed)
  • * 2 tsp crushed or grated fresh ginger
  • * ½ a preserved lemon (or some grated fresh lemon rind)
  • * 125g pitted prunes, chopped (or raisins)
  • * 2 c malt vinegar
  • * 70g brown sugar
  • * 180g raw sugar (or white/caster/superfine sugar)
  • * 2 teaspoons mustard seeds
  • * 1 tsp ground coriander
  • * 1 tsp ground cummin
  • * 1 teaspoon ground allspice
  • * 1 teaspoon ground nutmeg
  • * 1 tablespoon salt
  • * ½ tsp ground black pepper
  • * 2-3 c water
• Cut the pumpkin in wedges, and remove the seeds. Bake wedges at 180 C for about half hour, or until starting to brown if you like. Then peel the wedges, and weigh the flesh to get 1 kg. Chop flesh in large dice.
• Heat the oil in a large stockpot over medium-high heat, then saute the apple, onion, garlic and ginger, for about five minutes.
• Meanwhile, wash the preserved lemon, then scrape the flesh and pith from the rind using a sharp knife. Chop/mash the rind finely.
• Add lemon rind to the apple and onion mixture, and add remaining ingredients.
• Cook over medium-low heat, stirring gently occasionally, until sugar is dissolved.
• Bring slowly to the boil, then reduce heat and simmer, stirring often, for at least 40 mins, or until chutney is thick enough.
• Pour into hot, sterilized jars and seal.

PUMPKIN CHUTNEY

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This recipe was uploaded by cengland

 
 
Store for two weeks before using. Store in a cool, dark place.

1 c = 250 mL; 1/2 c = 125 mL; 1/3 c = 80 mL; 1/4 c = 60 mL; 1 tb = 20 mL; 1 tsp = 5 mL; 1/2 tsp = 2/5 mL; 1/4 tsp = 1.25 mL

Method


• Cut the pumpkin in wedges, and remove the seeds. Bake wedges at 180 C for about half hour, or until starting to brown if you like. Then peel the wedges, and weigh the flesh to get 1 kg. Chop flesh in large dice.
• Heat the oil in a large stockpot over medium-high heat, then saute the apple, onion, garlic and ginger, for about five minutes.
• Meanwhile, wash the preserved lemon, then scrape the flesh and pith from the rind using a sharp knife. Chop/mash the rind finely.
• Add lemon rind to the apple and onion mixture, and add remaining ingredients.
• Cook over medium-low heat, stirring gently occasionally, until sugar is dissolved.
• Bring slowly to the boil, then reduce heat and simmer, stirring often, for at least 40 mins, or until chutney is thick enough.
• Pour into hot, sterilized jars and seal.
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