Carrying on with the Pumpkin theme

I am always searching for new recipes especially using ingredients that I use on a regular basis.  Whilst I was searching for my pumpkin marmalade recipe I came across this recipe using pumpkin which I quite fancy having a go at and thought I would share.  This time  the recipe is for a Chutney.  The recipe is from Country Harvest by Linda Burgess and Rosamond Richardson.

Ingredients:

1.4kg/3lb pumpkin or squash peeled seeded and cubed

7.5c m/3inch piece of fresh root ginger

12 peppercorns

225g/8oz/2 cups shallots or onions skinned and chopped

225g/8oz/1 cup demerara light brown sugar

1 green or red pepper seeded and sliced (optional)

225g/8oz/ cooking apples peeled cored and chopped

225g/8oz/ 1 1/3 cups sultanas golden raisins

900ml/1 1/2 pints/3 3/4 cups malt vinegar

salt

Method

Put the pumpkin into an aluminium preserving pan, cover with salt and leave overnight.

The next day drain off the liquid and rinse the pumpkin cubes in cold water.

Tie the ginger and peppercorns in a muslin bag.  Put with the other ingredients in the preserving pan.  Bring to the boil and simmer until the consistency of chutney.  Cool then pack into clean jars and cover seal.  

Makes 2.3 kg/5lb