Nigella Lawson’s Spiced Pumpkin Chutney

Makes enough for 6 x 1-cup jars or ¼ quarts

2 ¾ pounds pumpkin, to yield approx. 7 cups once peeled, seeded and diced
2 medium onions
1 Granny Smith apple, cored
2/3 cup golden raisins
2 or red green chilies, seeded and chopped
1 ½ cup light brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
2 teaspoon kosher salt or 1 tablespoon table salt
2 heaped tablespoons minced fresh gingerroot
2 2/3 cups white wine vinegar
6 x 1-cup sealable jars (or 1 x 1 1 ¼ -quart) with vinegar proof lids

Sterilize your jars.

Peel and seed the pumpkin then cut into very small diced squares. Peel and finely chop the onions and apples.

Put all the ingredients into a large wide sauce pan and bring to a boil, while stirring to dissolve the sugar.

Simmer over a medium heat for about one hour, by which time the chutney will have thickened and the pumpkin will become tender. The timing for this process can vary according to the pumpkin, so watch the pan after 45 minutes. Cover loosely if the chutney is thickened, but the pumpkin is still not soft.

Spoon into sterilized jars, put the lids on and let cool completely.