Pumpkin Chutney

Ingredients

• 1 Hokkaido pumpkin (1 kg flesh)
• 20 g Ginger
• 2 Garlic cloves
• 100 ml apple cider vinegar
• 150 ml orange juice
• 3 thyme sprigs
• Salt
• Pepper
• 100 g jam sugar (3:1)
• 4 jam jars (corked jars)

Instructions

1. 1.

   Rinse the corked jars in hot water and let them drain on a dish towel.

2. 2.

   For the chutney, halve the pumpkins, remove seeds, peel, and cut into even cubes. Peel the ginger and garlic cloves and finely dice both. In a pot bring apple cider vinegar with orange juice to a boil, add pumpkin cubes, ginger, garlic, and thyme leaves, season with salt and pepper. Cook gently on low heat for about 30 minutes in an open pot.

3. 3.

   After 25 minutes add jam sugar and simmer for another 5 minutes until the pumpkin is tender. Flip the jars, using a metal measuring cup or ladle and filling ring to pour the very hot chutney into the jar, wipe the rim clean, seal immediately and place on the lid (to create vacuum). Repeat until all chutney is filled. After about 5 minutes the jars can be turned back over.