A refreshing addition to any meal with a meat entrée and it’s great served with cheddar cheese too!
Author:The Wilderness Wife
Prep Time:30 mins
Cook Time:20 mins
Total Time:50 mins
Yield:3-4 pints 1x
Category:Condiment - Relish
Cuisine:Anglo-Indian
Ingredients
Scale
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
Instructions
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. Cook till the pumpkin chunks are tender but do not overcook, or the pumpkin chunks will lose their shape.
Pour the chutney into hot, sterilized jars and seal with lids. Process in a hot water bath for 20 minutes. (See Dilly Beans Tutorial for water bath canning method- link in article above) Yield: 3-4 pints.