Title: Hot and Spicy Pumpkin Chutney
Categories: None
Yield: 1 Servings

4 c Pumpkin pulp (about one
-8-inch pie pumpkin)
1 1/2 c Dark brown sugar
1 1/4 c Malt vinegar
1/2 c Coarsely chopped onion
1/2 c Coarsely chopped dark
-raisins
3 Hot yellow peppers; seeded
-and chopped
2 tb Minced garlic
2 tb Minced ginger
1 ts Salt

Wash pumpkin, cut into large pieces, scrape out and discard seeds. Place
pumpkin pieces in large saucepan; cover with water. Bring to boil; boil
gently 20 minutes or until tender. Drain.

Remove rind from pulp; mash pulp to uniform consistency. Measure 4 cups
pulp into large stainless steel or enamel saucepan. Add sugar, vinegar,
onions, raisins, peppers, garlic, ginger and salt. Bring to a boil; boil
gently 45 minutes or until thick.

Fill boiling water canner with water. Place 5 clean 250 mL mason jars in
canner over high heat. Prepare 2-piece metal lids according to
manufacturer's directions.

Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust headspace. Wipe jar to remove any stickiness. Centre lid on jar,
apply screw band just until fingertip tight.

Place filled jars in canner. Cover, return water to a boil and process 10
minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve
downward. Wipe jars, label and store in a cool, dark place.

Makes five 250 mL jars.

Posted to MM-Recipes Digest V4 #287 by Ted Conley
on Nov 01, 1997