Pumpkin-ginger Chutney
My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized.
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INGREDIENTS
Nutrition- 4
- 1
- 1
- 1
- 3ounces raisins
- 1 1⁄2tablespoons minced crystallized ginger
- 20ounces white sugar
- 1pinch ground cloves
- 1
- 1teaspoon salt
- 400
- 1⁄2cup water
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DIRECTIONS
- Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
- Remove the cinnamon stick.
- Put in clean hot jars, seal and label when cold.
- Keep in cool dark place, once opened keep in the fridge.
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