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Wednesday, 6 April 2011

Low Fat Spicy Pumpkin & Apple Chutney (No Onion)

This recipe is without onion for those who are intolerant, but you can add 1lb Onions chopped small to the recipe & omit the garlic!
I love this recipe as without onion  it needs something to give it a kick & make that ham sandwich memorable!
I make large batches of this, just add more of the ingredients. Remember though to use a large pan as the chutney will bubble & spit a lot as you are stirring it.
Basic recipe......
3 lb Pumpkin skin removed & chopped
3 lb Apples peeled & chopped
2 heads of Garlic peeled crushed & chopped
1 1/2 pints of apple vinegar
1 lb sugar
2tsp ground Ginger
1 tsp fresh ground Pepper
1tsp Cinnamon
1 tsp Cayenne pepper
Finely chop all the main ingredients & put in a large stock pan. Add the vinegar & spices. Bring to the boil & then simmer till softened, then add the sugar.
Continue cooking till the chutney thickens & you can create a channel when drawing a spoon through it. Press the pumpkin on the sides of the pan with a spoon, as it cooks,  to get a smoother texture chutney.
Spoon the hot chutney into sterilised jars seal & store for 2 - 3 months so the flavours blend together & the vinegar taste sweetens.
Enjoy in sandwiches or with salads & cold meats.


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