Ingredients

  • 1 2 1/2-pound pumpkin, peeled and seeded
  • 2 medium onions, finely chopped
  • 2 small red chili peppers, seeded and finely chopped
  • 2 cups light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons ground cloves
  • 1 teaspoon salt
  • 3 tablespoons minced fresh ginger
  • 2 ½ cups white wine vinegar
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      578 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 139 grams carbohydrates; 9 grams dietary fiber; 119 grams sugars; 4 grams protein; 636 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Preparation

  1. Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
  2. Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
  3. While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

Dining and Cooking