Pumpkin (& fruit) Chutney
By Joanna Farrow
Modified by Iskashitaa's AZ Refugee Project VISTA team from Phx and Tucson- "Fun with Fruit for VISTAs"
- 2 lbs. uncooked pumpkin, deseeded
- 4 local torpedo onions or the equivalent of one large yellow onion, chopped
- ¼ cup chopped dried apples after rehydration
- 1¼ cup mixture (if possible) of raisins, halved dried cherries & chopped dried figs
- 1 ¾ cups local cactus, citrus or pomegranate vinegar
- 1 ½ cups light brown sugar
- 1 ½ oz fresh ginger, grated using micro planes
- 2 teaspoons salt
- 1 tsp ground coriander
- 1 cinnamon stick, and or cinnamon powder
- Zest of one medium orange directly into pot
- 4 loquat halves without seed or sepals
- 4 torpedo onions or the equivalent of one large yellow onion
Pumpkin station: bowl for pumpkin meat, bucket or large container with garbage bag for compost, tablecloth, cutting boards
Chopping station knives, bowl for compost, bowl for loquats, tablecloth, cutting board
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.
Defuzz washed loquats and deseed loquats and halve -only small amounts needed for each batch.
In bottom of large, heavy-based saucepan put 1 tbsp of oil and lightly saute onions. 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. Spoon the chutney into sterilized jars and lids. Store in a cool place for a month before using.
Makes 2½ lbs- 5 ½ pint jars.