Added by cengland | Mon 13 Dec 2010 @ 06:37
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
* 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.