Recipe by Brian Holley
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.
Top Review by JustJanS
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.
- 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
Directions See How It's Made
- 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.