Pumpkin Chutney

A wonderful way to enjoy pumpkin that allows it’s flavours to develop and mature.

3 tablespoons olive oil

250g onions, finely chopped

1 cooking apple (such as Granny Smith), cored and finely diced

500g pumpkin flesh, diced

6 garlic cloves, crushed

1 cup water

1 tablespoon grated green ginger

2 teaspoons mustard powder

1 tablespoon salt

125g sultanas

375g brown sugar

90g white sugar

2 cups cider vinegar

1 teaspoon ground allspice

2 teaspoons curry powder

1 teaspoon ground nutmeg

Heat the oil, in a saucepan and sauté the onions, apple, pumpkin and garlic and sauté for 5 minutes. Add the water and cook until the pumpkin is just tender. Add the remaining ingredients and bring to the boil, stirring gently until the sugar is dissolved. Bring to the boil, stirring, then reduce heat and cook over medium to medium-low heat for about 40 minutes, stirring often.

Pour into warm, sterilised jars and seal immediately. Leave to stand 2 weeks before using to allow flavours to develop and mature.

Makes approximately 1.25kg.