Pumpkins are available all year round and this chutney makes a great change to have with cold meats.

Ingredients

• 2 bulbs garlic
• a little oil
• 1 kg firm-fleshed pumpkin (crown or buttercup)
• 2 onions, peeled and finely chopped
• ¼ cup oil
• 2 large red chillies, deseeded and chopped
• 1 tblsp chopped lemon grass
• 1 tblsp bittersweet paprika
• 1 tblsp salt
• 2 cups cider vinegar
• 1½ cups white sugar

Method

1. Place the garlic bulbs in foil and drizzle with a little oil. Wrap securely and cook at 180°C for 35-40 minutes or until a skewer can be easily inserted. Cool.
2. Peel and very finely dice the pumpkin.
3. Heat the oil in a large preserving pan and cook the onion, chillies and lemon grass until they are soft but not brown. Add the bittersweet paprika and cook a further minute.
4. Cut the garlic bulbs in half and squeeze the pulp into the pan. Add the pumpkin, salt, pepper, vinegar and sugar and simmer gently for 15 minutes until the chutney is thick and pulpy.
5. Spoon into hot sterilised jars. Cool, seal and label.

Cooks Tips

Variation - Add ½ cup chopped raisins or sultanas with the pumpkin.