Pumpkin Chutney

With the family getting older I have noticed their taste buds have strated to develope a bit, and they are starting to enjoy homemade chutney's,preserves and such. I have so many pumpkin nearly ready to use and I am going to try this chutney so see how they enjoy it. Yield will depend on the size jars you use.

• Ready In: 1 hr 10 mins
• Yields: 4 Jars

Ingredients

• 3  tablespoons olive oil
• 250  g onions, chopped
• 1  cooking apple, cored and chopped
• 500  g pumpkin flesh, diced & skin removed
• 8  garlic cloves, peeled and crushed
• 1  cup water
• 1  tablespoon green ginger, grated
• 2  teaspoons mustard powder
• 1  tablespoon salt
• 125  g sultanas
• 375  g brown sugar
• 90  g white sugar
• 2  cups cider vinegar
• 1  teaspoon ground allspice
• 2  teaspoons curry powder
• 1  teaspoon ground nutmeg

Directions

1. Heat the oil, add onion and saute the onion, apple, pumpkin and garlic together for five minutes.
2. Add the water and cook until the pumpkin is just tender.
3. Add the remaining ingredients and bring mix to the boil, stirring gently until the sugar is dissolved.
4. Cook, stirring often, for 40 minutes or until chutney is thick. Pour into clean, warm sterilised jars and seal.
5. Store the Chutney for two weeks before using.