| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
c |
Pumpkin pulp (about one 8-inch pie pumpkin) |
| 1 1/2 |
c |
Dark brown sugar |
| 1 1/4 |
c |
Malt vinegar |
| 1/2 |
c |
Coarsely chopped onion |
| 1/2 |
c |
Coarsely chopped dark raisins |
| 3 |
|
Hot yellow peppers; seeded and chopped |
| 2 |
tb |
Minced garlic |
| 2 |
tb |
Minced ginger |
| 1 |
ts |
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.
Posted to MM-Recipes Digest V4 #287 by Ted Conley <tedconley@earthlink.net>
on Nov 01, 1997
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