Recipe - Pumpkin Chutney

Three fourths cup White rasins
One fourth cup Bell peppers; chopped fine
1 cup White vinegar
4 cup Pumpkin (fresh if possible)
Nonnutritive equivalent to
2 cups sugar
One half teaspoon Ginger
One fourth teaspoon Allspice
One fourth teaspoon Cloves
One fourth teaspoon Salt

Combine all ingredients in large pan; bring to boil. Reduce heat to medium,
cook unitl pumpkin is smooth and mixture is slighty thick (about an hour).
Spoon into three clear One half pint jares and seal inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING
Posted to CHILEHEADS DIGEST V4 #183 by
answers@ilos.net[SMTP:answers@ilos.net] on Nov 3, 1997