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Categories:
pumpkin onions Red Chili Peppers light brown sugar pumpkin pie spice ground cloves salt fresh ginger white wine vinegar
Viewed: 33 - Published at: 2 years agoIngredients
- 1 2 1/2-pound pumpkin, peeled and seeded
- 2 medium onions, finely chopped
- 2 small red chili peppers, seeded and finely chopped
- 2 cups light brown sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons ground cloves
- 1 teaspoon salt
- 3 tablespoons minced fresh ginger
- 2 1/2 cups 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.
- (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
- While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes.
- When chutney is ready, spoon it into jars, cover with lids and allow to cool.
- Can be stored unopened at room temperature for up to three months.
