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.

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