| 1 kg | Queensland Blue or Jarrahdale pumpkin, peeled and cut into small chunks |
| 2 tablespoons | oil |
| 3 teaspoons | cumin seeds |
| 1 heaped teaspoon | ground cinnamon |
| 1 heaped teaspoon | ground coriander |
| 1 | onion, chopped |
| 2 cloves | garlic, crushed |
| 1/2 cup | sultanas |
| 1/3 cup | firmly packed soft brown sugar |
| 1/2 cup | malt vinegar |
| 3/4 cup | orange juice |
| 1 tablespoon | chopped fresh coriander leaves |
Preheat oven to 200C. Place the pumpkin in a baking dish and drizzle with oil. Bake for 40 minutes.
Put the pumpkin and the remaining ingredients, except the coriander leaves, in a large pan. Add 1/2 teaspoon salt and bring to the boil. Reduce the heat and simmer for 10-15 minutes, stirring often, or until the mixture thickens.
Gently stir in the coriander and remove from the heat. Spoon immediately into warm sterilised jars and seal. Turn upside down for 2 minutes and then invert and leave to cool.
Leave 1 month before opening to allow the flavours to develop. Store in a cool dark place for up to 12 months. Refrigerate after opening for up to 6 weeks. Makes 1 litre.
I've never actually made this, I've just eaten my mother's. She says don't be put off if the chutney tastes vinegary when you put it in the jars, it'll mellow in a month.
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