November 17, 2010

Pumpkin Chutney

Pumpkin Chutney Recipe

Summer is gone and so is all the copious amounts of fresh fruits and vegetables which in turn results in a bit of a downturn in the cooking department. I should say that I am speaking for myself, as not everyone feels as I do. Why is it that I can not be as enthusiastic cooking in the fall and winter months? Pumpkins or potatoes just do not hold the same excitement as juicy, plump berries just picked off the bushes or garden-fresh arugula and sweet, succulent peas-in-the-pod. But, I am trying to change my ways. I have decided that I need to be proactive. By changing my thinking on the matter, hopefully, my cooking habits will shift for the better.

This, my friends, is my attempt.

Pumpkin Chutney

This chutney is so very satisfying. The sweet, peppery tones work well with the acidity of this chunky, zippy chutney. Great over crackers and crostinis or try spooning onto a beautiful circle of brie. It would also be an appealing addition to a mouth-watering hamburger in place of the ketchup.

Calling all Fall and Winter Fruits and Vegetables: I'm ready for you! I'm energized! And, I'm ready to give it my all in the kitchen for you. I hope I do you justice!

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Pumpkin Chutney
makes approximately 2 liters

2 lb pumpkin, peeled and chopped
1 1b tomatoes, peeled and chopped
1 1b onion, peeled and chopped
2 cloves garlic, minced
2 cups white vinegar

1-1/2 tsp ground white pepper
1-1/2 tsp allspice

1-1/2 lbs brown sugar
1-1/2 Tbsp salt
1-1/2 tsp ground ginger
1-1/2 tsp ground black pepper

In a large pan, combine the pumpkin, tomatoes, onions and garlic. Add vinegar, white pepperc and allspice. Cover and let sit for about 1 hour.

Add the brown sugar, salt, ginger and black pepper. Mix and over medium heat, bring to a boil. Reduce heat, stirring occasionally, and allow to simmer for almost 2 hours. Cool and serve.
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