Hot & Spicy Pumpkin Chutney Recipe
Yield: 5 JarsRecipe by luhu.jp
Ingredients:
4 cup: Pumpkin pulp, about one 8-inch pie pumpkin
1 1/2 cup: Dark brown sugar,
1 1/4 cup: Malt vinegar,
1/2 cup: Coarsely chopped onion,
1/2 cup: Coarsely chopped dark raisins,
3: Hot yellow peppers, seeded and chopped
2 tbsp: Minced garlic,
2 tbsp: Minced ginger,
1 tsp: Salt,
Directions:
Wash pumpkin, cut into large pieces, scrape out and discard seeds.
Place pumpkin pieces in large saucepan; cover with water. Bring to
boil; boil gently 20 minutes or until tender. Drain.
Remove rind from pulp; mash pulp to uniform consistency. Measure 4
cups pulp into large stainless steel or enamel saucepan. Add sugar,
vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to
a boil; boil gently 45 minutes or until thick.
Fill boiling water canner with water. Place 5 clean 250 mL mason jars
in canner over high heat. Prepare 2-piece metal lids according to
manufacturers directions.
Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust headspace. Wipe jar to remove any stickiness. Centre lid on
jar, apply screw band just until fingertip tight.
Place filled jars in canner. Cover, return water to a boil and
process 10 minutes. Remove jars. Cool 24 hours. Check jar seals.
Sealed lids curve downward. Wipe jars, label and store in a cool,
dark place.
Makes five 250 mL jars.
Source from luhu.jp
Place pumpkin pieces in large saucepan; cover with water. Bring to
boil; boil gently 20 minutes or until tender. Drain.
Remove rind from pulp; mash pulp to uniform consistency. Measure 4
cups pulp into large stainless steel or enamel saucepan. Add sugar,
vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to
a boil; boil gently 45 minutes or until thick.
Fill boiling water canner with water. Place 5 clean 250 mL mason jars
in canner over high heat. Prepare 2-piece metal lids according to
manufacturers directions.
Ladle chutney into hot jar to within 1/2-inch of top rim (head space).
Remove air bubbles by sliding rubber spatula between glass and food;
readjust headspace. Wipe jar to remove any stickiness. Centre lid on
jar, apply screw band just until fingertip tight.
Place filled jars in canner. Cover, return water to a boil and
process 10 minutes. Remove jars. Cool 24 hours. Check jar seals.
Sealed lids curve downward. Wipe jars, label and store in a cool,
dark place.
Makes five 250 mL jars.
Source from luhu.jp