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
