| 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 | T | Minced garlic |
| 2 | T | Minced ginger |
| 1 | t | 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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