Pumpkin Chutney

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INGREDIENTS:
  • 1 kg peeled and deseeded pumpkin
  • 750 g cooking apples
  • 250 g onions
  • 3 cloves of garlic
  • 125 g raisins
  • 250 g cane sugar
  • 1/4 l white wine vinegar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp curry powder
  • 1/2 ground ginger
  • 1/2 tsp ground tumeric
  • a pinch of cayenne pepper
  • salt
  • a little white wine


    DIRECTIONS:
    Peel, wash and deseed the pumpkin and remove the strings.
    Scrape out the meat with a spoon.
    Dice the pumpkin meat and weigh – you will need 1 kg.
    Peel, quarter, decore and dice the apples.
    Peel and dice the onions and garlic.
    Put all above ingredients into a bowl, add the raisins and mix thoroughly.
    Pour the white wine vinegar into a separate pot and stir in the sugar before adding the ground cinnamon, cloves, curry powder, ginger, tumeric, cayenne pepper and one tsp salt.
    Add the pumpkin and apple mixture and bring to the boil.
    Simmer for approximately 40 minutes, stirring every now and then.
    If too much of the liquid reduces add a splash of wine.
    Season the chutney with salt and immediately fill the still cooking mixtures in properly washed and cleaned jam jars.
    Close the glasses straight away and turn upside down for approximately five minutes.
    Store in a cool place (like the cellar).



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