Free Recipe Hot and Spicy Pumpkin Chutney
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Hot and Spicy Pumpkin Chutney Recipe
4 c Pumpkin pulp (about one
-8-inch pie pumpkin)
1-1/2 c Dark brown sugar
1-1/4 c Malt vinegar
1/2 c Coarsely chopped onion
1/2 c Coarsely chopped dark
-raisins
3 Hot yellow peppers; seeded
-and chopped
2 tb Minced garlic
2 tb Minced ginger
1 ts Salt
Hot and Spicy Pumpkin Chutney Preparation
Wash pumpkin, cut into large pieces, scrape out and discard seeds. Place pumpkin pieces in large saucepan; cover with water. Bring to boil; boil gently 20 minutes or until tender. Drain. Remove rind from pulp; mash pulp to uniform consistency. Measure 4 cups pulp into large stainless steel or enamel saucepan. Add sugar, vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to a boil; boil gently 45 minutes or until thick. Fill boiling water canner with water. Place 5 clean 250 mL mason jars in canner over high heat. Prepare 2-piece metal lids according to manufacturer”s directions. Ladle chutney into hot jar to within 1/2-inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust headspace. Wipe jar to remove any stickiness. Centre lid on jar, apply screw band just until fingertip tight. Place filled jars in canner. Cover, return water to a boil and process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Wipe jars, label and store in a cool, dark place. Makes five 250 mL jars. Posted to MM-Recipes Digest V4 #287 by Ted Conley <tedconley@earthlink.net> on Nov 01, 1997
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Hot and Spicy Pumpkin Chutney?
If you know a better Hot and Spicy Pumpkin Chutney Recipe please comment below.