Pumpkin Chutney
From minitindel 17 years ago
- 50 minutes to make
- Serves 10
this unusual chutney is wonderful with plain grilled meats .......i sometimes serve it in a tiny tart shell............. which is nice too.... great with lamb , and pork.........
Ingredients
- 12 - ounces fresh pumpkin shopping list
- 2- teaspoons grated fresh ginger shopping list
- 1- large clove garlic, mashed shopping list
- 2- slender fresh hot red Thai chilies unseeded shopping list
- 5- tablepoons white vinegar or to taste shopping list
- 3- tablespoons fine white sugar shopping list
- salt to taste shopping list
How to make it
- peel the pumpkin and cut away the seeds and any loose fibers surrounding them
- grate the pumpkin coarsely and place in a non reactive medium-size saucepan with the other ingredients. '
- cover tightly and cook over low heat for 50 minutes
- stir the chutney occasionally to ensure it is not sticking to the bottom of the pan
- when ready it will ne as thick as marmalade..
- check seasonings, adding salt to taste
- while hot , spoon into sterlized jars and seal tightly with wax or plastic lined cap ..........if using immed no need to put in jar ........
- this will keep in refrigerator for mant weeks............enjoy
The Rating
Reviewed by 7 people-
Me likeeee! High 5.
meals4abby
in Valders loved it
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Hi Tink, Great Holiday dish..Loving it.xo
marky90
in Dearborn loved it
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Yet another creation to carry to Potomac for Thanksgiving! I am sorely food-laden as it is and now THIS comes along. Thanks, tink, you got my 5.
Lorraine
lacrenshaw
in Horsham loved it
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