Prep 15 mins
Cook 1 hr 30 mins
This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.
- 2 1⁄2 lbs pumpkin flesh, in medium dice
- 1 1⁄2 lbs apples, peeled cored and diced
- 2 ounces fresh gingerroot, grated
- 3 fresh red chilies, chopped and seeded
- 4 tablespoons mustard seeds
- 1 liter cider vinegar
- 1 lb light brown sugar
- 1 teaspoon salt
- Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
- Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
- ladle the chutney into hot sterilised jars and seal.
- Ready to eat in four weeks and will keep for 2 years.
I just made this and already the flavour is amazing-a month maturing and it'll be out of this world! My brown sugar was probably darker than yours, so the chutney is darker too-but that hasn't done anything to the flavour! It's a simple recipe that I really enjoyed making. Thanks for posting.
I actually made this recipe the 1st day of November & have been waiting impatiently for the flavors to meld properly before reviewing! This is AN ABSOLUTELY GREAT TASTING CHUTNEY, & a definite keeper of a recipe! Not only that, but I now have perhaps 4 jars to include in my bags of holiday gifts! Thanks so much! [Tagged, made & reviewed as part of my Chutney theme in My-3-Chefs]
I enjoyed very much this chutney in JustJanS house. Jan is a great chef and she did great choice preparing this and offering this to her guests.
It was so good that we almost used the whole jar.
I will prepare this at home as well and I will probably use this especially as sidedish to roasted pultry.