Pumpkin Chutney

 Pumpkin chutney 

• 2lb (900 g) pumpkin, peeled and chopped
• 1 lb (450 g) tomatoes, peeled and chopped
• 2 cloves garlic, chopped
• 1 pint (570 ml) white vinegar
• 1 ½ teaspoons allspice berries
• 1 ½ teaspoons white peppercorns
• 1 lb (450 g) onion, peeled and sliced
• 1 ½ lb (675 g) brown sugar
• 1 ½ tablespoon salt
• 1 ½ teaspoons ground ginger
• 1 ½ teaspoons of black peppercorns

Step by Step Instructions

1. Place the chopped pumpkin in a pan and cover with vinegar, add the sliced onions, chopped garlic and chopped tomatoes.
2. Crush the allspice and peppercorns, add both to the pan then stir thoroughly and leave for about 1 hour.
3. Add the ginger, salt and sugar to the mixture and bring it to the boil slowly. Simmer for about 45 minutes, stirring occasionally and taking care that the consistency does not get too much like that of jam.
4. Allow the chutney to cool, pour it into clean jars, cover and store.

Notes

This recipe originally appeared in the National Vegetable Society Bulletin.