500 g chopped onion
100 g raisins
75 g grated fresh ginger
1 tspn salt
1 tspn gr cinnamon
1 tspn gr cloves
2 tbspn ground coriander
500 ml apple cider vinegar
375 g dk brown sugar
Chili flakes to taste (I add about 2 tspn for a gentle buzz)
Place everything into a preserving pan and heat gently, stirring occasionally until the sugar has dissolved. Bring to a gentle boil, cover and simmer away until the pumpkin is starting to soften nicely.
Uncover and continue simmering, stirring from time top time to check that the mixture isn’t catching on the bottom of the pan, until it has thickened nicely, and the pumpkin has broken down a little.
I needed to mash my first batch as the pumpkin was a tad chunky, but all pumpkins differ, some soften and break down more easily…you want a little texture but not huge lumps in the finished chutney.
Pot up while still hot into sterilised jars and cover tightly.
This preserve is yummo straight away but mellows and improves in flavour over time. It has a slightly gritty texture, a bit like a quince preserve, which I like but some don't, but again, this will vary according to the smoothness of the pumpkin flesh used.
Good with a nice cheddar or cold roast lamb, and in sandwiches.