Let's Cook with Meg and Ted

Spicy pumpkin chutney

1 kgQueensland Blue or Jarrahdale pumpkin, peeled and cut into small chunks
2 tablespoonsoil
3 teaspoonscumin seeds
1 heaped teaspoonground cinnamon
1 heaped teaspoonground coriander
1onion, chopped
2 clovesgarlic, crushed
1/2 cupsultanas
1/3 cupfirmly packed soft brown sugar
1/2 cupmalt vinegar
3/4 cuporange juice
1 tablespoonchopped 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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