P IS FOR PUMPKIN, PEACH & APPLE CHUTNEY

All good things come to an end… or do they?  Remember the Queen of the Pumpkins?  She did us proud, and now lives on in this delicious chutney, the recipe for which I share with you.

PUMPKIN, PEACH & APPLE CHUTNEY

Makes about 4 x 340g jars of chutney.

Ingredients

  • Pumpkin 450g
  • Peaches 450g fresh, if you live in some blessed country where the fresh peach season coincides with pumpkin season.  If not, use a large tin of peaches in their juice.
  • Cooking apples 450g
  • Onions 450g
  • Black pepper corns 1 tsp
  • Cinnamon stick 1
  • Coriander seeds 1 tsp
  • Powdered English mustard 1 TB
  • Salt 1 tsp
  • Lemons 4: grated rind and juice
  • Brown sugar 450g
  • Cider vinegar 275 ml

To make

  1. Ensure you have the waxed discs for sealing the chutney down at the end!  I always forget.
  2. Prep your jars by washing in hot soapy water and putting in a low oven to kill all germs.
  3. Tie the cinnamon stick, pepper corns and coriander seeds up in a small bundle of muslin.
  4. Prepare the pumpkin, apple and onion in the same way, by peeling and chopping into small pieces.  Put them all in a preserving pan.
  5. Drain the peaches and chop into similar sized small pieces.
  6. Add the spice bundle and all the remaining ingredients.
  7. Bring to the boil, then simmer, stirring frequently for about 2 hours, or until the chutney is thick and pulpy.  Be careful not to let it burn on the bottom, especially towards the end.
  8. Remove the spice bundle, pot and seal.
Chutney spices
Chutney spices
Tied in a muslin bundle
Spice bundle

From Ruth Ward’s A Harvest of Apples

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