I love chutneys of all kinds. They add so much to an ordinary, ho-hum meat entrée. This one is great for the fall. The colors, the flavor…. Try this scrumptious chutney with your holiday meals or try it as a wonderful homemade gift for Christmas giving.
CHUNKY PUMPKIN CHUTNEY RECIPE
- 2 1/2 c. cider vinegar
- 1 c. sugar
- 1 c. brown sugar
- 2 tbsp. salt
- 3 1/4 c. fresh pumpkin meat, peeled, seeded and chunked
- 2 c. ripe tomatoes, peeled and chopped
- 1 c. onions, peeled and sliced
- 1/4 c. dried cranberries
- 2 cloves garlic, chopped
- 2 tsp. each ground ginger, black pepper, and allspice
- Pinch of ground cloves
- Pinch of nutmeg
- 1 tsp. ground mace
In a large saucepan, place vinegar, salt, and sugars. Bring to a boil and stir until sugars and salt are completely dissolved. Reduce heat and add the remaining ingredients. Cook slowly, gently stirring occasionally, until the chutney is thick. This should take about 4 hours. Do not overcook, or the pumpkin chunks will lose their shape.
Pour the chutney into hot, sterilized jars and seal with lids. If not using in a few days, process in a hot water bath for 20 minutes. (See Dilly Beans Tutorial for water bath canning method) Yield: 3-4 pints.