Harmony of flavours

With a tantalising blend of sweet and savoury, you will surely enjoy these perfect accompaniments to your meals.

Pumpkin Chutney

Serves: 3 litres

Preparation: 20 minutes

Cooking: 30 minutes

Ingredients

1.5kg pumpkin, peeled, deseeded and cut into small chunks

500g ripe tomatoes, peeled and chopped

250g onions, sliced

50g sultanas

1 cup caster sugar

1 cup brown sugar

2 tablespoons  salt

2 teaspoons ground ginger

2 teaspoons black pepper

2 teaspoons allspice

Pinch ground cloves

½ teaspoon ground mace

2½ cups cider vinegar

Method

Place all ingredients in a large heavy saucepan and bring to boil, mix until sugar has dissolved.

Cook gently for approximately 30 minutes, until the chutney is thick. Stir constantly.

Take care not to overcook the pumpkin.

Pour the mixture into hot, clean jars, leave to cool and then seal.

Store in a cool, dark place and it will keep for 2-3 months.

Kiwifruit Chutney

Serves: Makes one jar

Preparation: 10 minutes

Cooking: 20 minutes

Ingredients

5 gold kiwifruit, diced

1 small onion, finely chopped

2 cloves garlic, crushed

1 teaspoon grated ginger

Pinch dried chilli flakes

½ teaspoon mustard seeds

⅓ cup brown sugar

⅓ cup rice wine vinegar

Pinch of salt

Method

Place all ingredients into a medium pot

Cook over low heat for 20 minutes or until the mixture is glossy and thick.

Spoon into a hot sterilised jar. Allow to cool before putting on a lid. Store in the fridge.

If you have an abundance of kiwifruit, you can easily scale this recipe up.

This chutney is great served on a party platter with fresh fruit, vegetables and cheese. — Courtesy of 5+a Day