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  Recipe Home » Misc » Hot & Spicy Pumpkin Chutney
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  Hot & Spicy Pumpkin Chutney
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 214
Ingredients:
4 cup Pumpkin pulp (about one 8-inch pie pumpkin)
1 1/2 cup Dark brown sugar
1 1/4 cup Malt vinegar
1/2 cup Coarsely chopped onion
1/2 cup Coarsely chopped dark raisins
3 Hot yellow peppers, seeded and chopped
2 tbsp Minced garlic
2 tbsp Minced ginger
1 tsp Salt
Instructions:
Wash pumpkin, cut into large pieces, scrape out and discard seeds.
Place pumpkin pieces in large saucepan; cover with water. Bring to
boil; boil gently 20 minutes or until tender. Drain.

Remove rind from pulp; mash pulp to uniform consistency. Measure 4
cups pulp into large stainless steel or enamel saucepan. Add sugar,
vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to
a boil; boil gently 45 minutes or until thick.

Fill boiling water canner with water. Place 5 clean 250 mL mason jars
in canner over high heat. Prepare 2-piece metal lids according to
manufacturer's directions.

Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust headspace. Wipe jar to remove any stickiness. Centre lid on
jar, apply screw band just until fingertip tight.

Place filled jars in canner. Cover, return water to a boil and
process 10 minutes. Remove jars. Cool 24 hours. Check jar seals.
Sealed lids curve downward. Wipe jars, label and store in a cool,
dark place.

Makes five 250 mL jars.
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