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Spiced Pumpkin Chutney

    1 2 1/2-pound pumpkin, peeled and seeded
    2 medium onions, finely chopped
    2 small red chili peppers, seeded and finely chopped
    2 cups light brown sugar
    2 teaspoons pumpkin pie spice
    2 teaspoons ground cloves
    1 teaspoon salt
    3 tablespoons minced fresh ginger
    2 1/2 cups white wine vinegar

1. Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.

2. Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer
uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour.
(If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)

3. While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water
for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow
to cool. Can be stored unopened at room temperature for up to three months.
Yield: 2 1/2 pints.