Recipe - Hot And Spicy Pumpkin Chutney

4 cup Pumpkin pulp (about one
8inch pie pumpkin)
1 One half cup Dark brown sugar
1 One fourth cup Malt vinegar
One half cup Coarsely chopped onion
One half cup Coarsely chopped dark
raisins
3 Hot yellow peppers; seeded
and chopped
2 tablespoon Minced garlic
2 tablespoon Minced ginger
1 teaspoon 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 2piece metal lids according to
manufacturer's directions.

Ladle chutney into hot jar to within 1/2inch 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 MMRecipes Digest V4 #287 by Ted Conley tedconley@earthlink.net
on Nov 01, 1997