Spicy pumpkin chutney

• 2.7kg (6lbs) prepared pumpkin
• 2 onions
• 1 tablespoon salt
• 1 level tablespoon turmeric
• 4 tablespoons curry powder
• 3 tablespoons mustard powder
• 570ml (1 pint) cider vinegar
• 700g (1 ½ lbs) sugar
• A little oil

Cut the peeled pumpkin into roughly 2.5cm cubes.

Take a large saucepan, chop the onions and fry in a little oil until soft then add the remaining ingredients.

Stir and gently bring to the boil and simmer until it reaches a jam consistency, be patient, it may take at least 30 minutes.

Watch it doesn’t brown by giving it a good stir from time to time, then pack into sterilised containers and seal.

Store in the fridge.