Yesterday, I set to and made a batch of pumpkin chutney (well from what is to be honest an orange coloured squash!)
The first task was the peel the flesh, get the seeds and pith out and then chop up the squash into small pieces ready for cooking.
I needed two pans into which also went about half a kilogram of brown sugar for each, which gives the chutney a nice darker colour, and about 3-4 cm depth of pickling vinegar into each pan. Into one pan I also chopped up some ginger and into the other I put a tablespoon of both chilli flakes and garam masala.
The mixture was bubbled for at least three hours on a low heat, stirring every so often and then near the end mashing the mixture and increasing the heat to ensure a decent consistency and no vinegar was left visible as liquid.
The mixture was then transferred to sterilised jars, it is best to use jars from such as indian sauce mixes rather than jam jars for this because of the type of lid as long storage of chutney containing vinegar will eventually corrode certain lids. The jars were sealed and left to cool.
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