Spicy pumpkin chutney
Preparation time: 20 minutesCooking time: 40 minutes
Ingredients
1kg pumpkin peeled and chopped into 1cm pieces4 large onions, again peeled and chopped into roughly 1cm pieces250g demerara sugar2 large Bramley apple chopped into 1cm pieces3 medium red peppers chopped into cm pieces200g plump sultanas500mls ml cider vinegar500mls apple juice4 heaped tbsp finely chopped fresh ginger12 whole black peppercorns½ tsp chilli powder2 tsp ground cuminSalt to taste
Method
Salt the pumpkin and leave in a colander overnight
Rinse well the next day
Add all the ingredients together and cook over a low heat until thick, but soft consistency
Season well and store in jars
Leave in the fridge for 1 week then eat
Make Phil Vickery's toad in the hole