NIGELLA LAWSON'S SPICED PUMPKIN CHUTNEY

NIGELLA LAWSON'S SPICED PUMPKIN CHUTNEY image

Yield 6 jars

Number Of Ingredients 13

Previous Next

2 3/4 lbs pumpkin, to yield approx. 7 cups once peeled, seeded and diced
2 med onions
1 Granny Smith apple, cored
2/3 cup golden raisins
2 red or green chilies, seeded and chopped
1 1/2 c light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
2 tsp kosher salt or 1 tbs table salt
2 heaped tbs minced fresh ginger root
2 2/3 c white wine vinegar
6, 1-cup sealable jars (or one 11 1/4-quart) with vinegar proof lids

Steps:

Sterilize your jars. Peel and seed the pumpkin then cut very small diced squares. Peel and finely chop the onions and apples. Put all the ingredients into a large wide sauce pan and bring to a boil, while stirring to dissolve the sugar. Simmer over a medium heat for about one hour, by which time the chutney will have thickened and the pumpkin will become tender. The timing for this process can vary according to the pumpkin, so watch the pan after 45 min. Cover loosely if the chutney is thickened, but the pumpkin is still not soft. Spoon into sterilized jars, put the lids on and let cool completely.