Each week i read what LIZ at Suburbantomato makes and have enjoyed many of her recipes especially anything spicy so this week i thought I'd join in to and share ..................
I think any cook/gardener appreciates surplus produce that is gifted or swapped and these lovely lemons(i can't grow them) and pumpkin are from friends in Mt Beauty (a beautiful part of Victoria)
A month or so ago i made a chutney with one of my only two butternut pumpkins grown this year and was more than happy with the results already finishing 2 jars and giving away a third.
I'm hoping i will have the same results with this pumpkin.
If you are looking for something a little different, enjoy a little bit of spice or have a rare harvest like Barb at thenewgoodlife i think you will love this recipe.
900g butternut pumpkin
seeds removed,peeled and cut into bite sized chunks.
2 onions finely chopped
225g cooking apples, peeled,cored and chopped.
3 zucchini halved length-ways and chopped
50g ready to eat dates, chopped
450ml cider vinegar
2tbsp medium or hot curry powder
1tsp ground cumin
2.5cm piece of fresh ginger, grated or finely chopped
450g white or light brown sugar
- Put the pumpkin,onions,apples,zucchini and dates in a preserving pan.Pour over vinegar,add spices and ginger. Mix well.
- Bring to boil then reduce heat and simmer for 40minutes or until thevegetables are soft, stirring occasionally.
- Add sugar,stir until it has dissolved,then continue to cook on a gentle simmer for 1-1 ½ hours or until chutney is thick and the liquid has been absorbed. Stir continuously near the end of the cooking time so that the chutney doesn't catch on the base of pan.
- Ladle into warm,sterilised jars with non-metallic lids making sure there are no air gaps.
Store in a cool dark space for 12 months.
Allow the flavours to mature for at least 1 month and refrigerate after opening.