I don’t just write books!

Yes, a little secret I have been keeping from you. I love to create new recipes and blog them.

As the holiday season is approaching, I thought I would share with you my slow cooked pumpkin chutney.

Christmas would not be complete without my Pumpkin Chutney. Its glorious sweet, tangy flavour, complements the slight spice of the coriander seeds, cardamom pods and chilli. A perfect accompaniment with cheese and biscuits, livens up cheese sandwiches, as well as being great with cold meat or chicken. Easy to make

Pumpkin Chutney

800g pumpkin cut into 1cm cubes      400g granulated sugar     

300ml cider vinegar      2 onions finely chopped     

1 small red chilli deseeded and finely chopped      ½ tsp ginger and garlic paste

½ tsp turmeric     

1tbsp coriander seeds      5 cardamoms pods bruised

1 bay leaf       1/2tsp salt

1.      Set the slow cooker to high.   Add the sugar and cider vinegar into the pot. Heat for 30 minutes then stir until the sugar has dissolved.

2.      Add the rest of the ingredients and stir well.

3.      Cook for 5-6 hours stirring occasionally. After 5 hours, the chutney should be thick with not much liquid. If still runny, cook for another 1 hour with the lid off.

4.      Spoon the chutney into sterilized jars.

STORE IN A COOL DARK PLACE FOR 1 WEEK. USE WITHIN 1 YEAR.

Somehow, it never lasts more than a week in our house!!!  

More of my recipes, restaurant reviews, live music videos and travels can be found on www.authorjoannerawsongoaandbeyond.blogspot.com