Pumpkin Chutney

This chutney is a massive favourite of mine. The flavours mature so well after months of storage, but you can eat it straight away. I used to always have to make this for a friend of mine for his Christmas present every year & that was all he ever asked for, which did make life rather easy! It goes well with all meats, beautiful on sandwiches, or just with a cheese platter. As it cooks I tend to mash up the majority of the pumpkin pieces, & you do have to keep an eye on it towards the end of the cooking process as it will stick to the bottom of the pan as it gets thicker. I usually make a double of this recipe, which usually gives about 9 large jars.

Pumpkin Chutney.

1.25 kg pumpkin, peeled, chopped into bite size pieces.
6 tomatoes, skinned & chopped.
3 onions, chopped.
1 cup raisins.
2 cups sugar.
1 tbsp salt.
2 tbsp chopped fresh ginger.
12 black peppercorns.
1 tbsp allspice berries, crushed.
4 garlic cloves, crushed & chopped.
4 cups white vinegar.

1. Put all ingredients into a saucepan.
2. Bring to the boil & simmer until it thickens, which should take about 50 minutes.
3. Spoon into sterilised jars, seal & label.
4. This is a long-keeping chutney & tastes much nicer after several months.