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Pumpkin Chutney

      I'm starting to look for things to do with some of the pumpkins and winter squash other than my standard jam and pie chunks.

      I'm going to try this one this weekend.

      Pumpkin Chutney
      Art of Preserving

      2 Pounds of firm, ripe pumpkin or winter squash.
      4 firm tomatoes
      4 green cooking apples
      2 onion
      2 cloves of garlic, finely chopped
      1 /4 cup of raisins (I'm thinking of adding crystallized ginger and dried apricots instead of the raisins)
      2 cups brown sugar
      1 T sea salt
      1 t ground cloves
      1T chopped fresh rosemary needles
      1t fresh ground black pepper
      3 - 3 cups cider vinegar

      Peel and chop the pumpkin into small dices. Peel and rough chop the tomatoes, apples and onion. Place all ingredients in a saucepan and bring to a boil. Maintain the heat so that the chutney bubbles slowly. Cook for 1 hour or until the chutney thickens. Squash will take longer than pumpkin. Ladle the chutney into sterilized jars. The book says "allow to cool and then seal". I'm going WB. Let the jars sit for at least 4 weeks before opening.

      Lurker (was Mud)