Tuesday, 9 November 2010

Pumpkin Chilli Chutney

Ok So we had some pumpkins left over
(We managed to grow seven over the allotment).
We used a few of the Pumpkins for halloween and decided to make chutney with the ones that were left.
If you have never made chutney before it is soooo simple.
It does stink the house out of strong vinegar
but afterwards smells lovely!
Ingredients needed:
680g Pumpkin
450g Cooking apples
2 medium sized onions
100g Redcurrants
2 tbsp salt
1/2 tsp pepper
2 tsp All spice
1/2 tsp mild chilli powder
1 pint of pickling vinegar
450g dark brown sugar
Method:
1: Chop the pumpkin, onions and apples into small chunks
2: Put all the ingredients (apart from the sugar) into a large pan
3: Boil for 45 mins
4: Add The sugar and simmer for approx One and a half hours
Or until all the liquid has disapeared.

5: Wash your jars in hot soapy water, then Sterilise them by heating up in the oven on a low heat for about 30 mins (I did mine on gas mark 3)


The chutney now looks done

6: So quickly spoon into the jars,
pushing the chutney down with a spoon to make sure all the air bubbles are gone.
7: Screw the lids on nice and tight.

And decorate your jars with labels and lid covers

Let mature for approx 6 - 8 weeks
Eat within 4 weeks of opening (store in the fridge once opened).
Ill also be pickling beetroot, making mini Christmas cakes and peppermint creams for gift hampers for friends & neighbours.
Made with Tons of Love!

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