members recipes

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

Ingredients
* 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

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.