Pumpkin Chutney
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.
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INGREDIENTS
Nutrition- 2 1⁄2
- 1 1⁄2
- 2ounces fresh gingerroot, grated
- 3
- 4tablespoons mustard seeds
- 1liter cider vinegar
- 1
- 1teaspoon salt
DIRECTIONS
- 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.