The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, spices, sugar and vinegar. This chutney is rich, thick preserve which works beautifully with meats, game and cheeses.
INGREDIENTS
1.2k pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chilis, seeded and finely chopped
500 glight brown sugar
2 teaspoons PUMPKIN PIE SPICE
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
750ml white wine vinegar
METHOD
Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
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.
When chutney is ready, spoon it into hot jars, cover with lids and allow to cool.
Can be stored unopened at room temperature for up to three months.
Original Recipe Nigella Lawson
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