Pumpkin (& fruit) Chutney
By Joanna Farrow
Modified by Iskashitaa’s AZ Refugee Project VISTA team from Phx and Tucson- “Fun with Fruit for VISTAs”
Ø 2 lbs. uncooked pumpkin, deseeded
Ø 4 local torpedo onions or the equivalent of one large yellow onion, chopped
Ø ¼ cup chopped dried apples after rehydration
Ø 1¼ cup mixture (if possible) of raisins, halved dried cherries & chopped dried figs
Ø 1 ¾ cups local cactus, citrus or pomegranate vinegar
Ø 1 ½ cups light brown sugar
Ø 1 ½ oz fresh ginger, grated using micro planes
Ø 2 teaspoons salt
Ø 1 tsp ground coriander
Ø 1 cinnamon stick, and or cinnamon powder
Ø Zest of one medium orange directly into pot
Ø 4 loquat halves without seed or sepals
Pumpkin station: bowl for pumpkin meat, bucket or large container with garbage bag for compost, tablecloth, cutting boards
1. Take ½ blue Cinderella pumpkin (precooked). Cut into chunks or scoop out half of a pumpkin meat without skin or seeds, or stringy fibers into pot or bowl. Set aside or bring to kitchen for chutney cooking.
Chopping station knives, bowl for compost, bowl for loquats, tablecloth, cutting board
Ø 4 torpedo onions or the equivalent of one large yellow onion, chopped
Ø Defuzz washed loquats and deseed loquats and halve –only small amounts needed for each batch
1. In bottom of large, heavy-based saucepan put 1 tbsp of oil and lightly saute onions and add all the remaining ingredients and precooked pumpkin. Bring to a boil, stirring frequently. Reduce the heat and cook gently, uncovered, for about 15 minutes until the chutney is thick and pulpy. To check whether the chutney is cooked, draw a wooden spoon through the mixture, it should leave a clean trail on the base of the pan that slowly disappears.
2. Spoon the chutney into sterilized jars and lids. Store in a cool place for a month before using.
Makes 2 ½ lbs- 5 ½ pint jars