Whatever is the difference between squash & pumpkin isn´t really
an issue for me as far as my cooking or baking is concerned.
an issue for me as far as my cooking or baking is concerned.
After a couple of weeks, the harvested cucurbita maxima type has now
been cut, peeled and cooked and I labelled the jars as Pumpkin Chutney.
It deemed on me that I would need a couple of days to use-up all of it.
Yes, all of the 9.2 kilos in total weight....Oh my, what to do, which recipes?
Anyway, I have "Oma´s" ( hubby´s grandma) recipe for the Chutney at any rate.
It was a bit of a surprise that half of the weight composed the seeds
and the fibrous part. Feeling relief? ...yes, I was!
After removing the seeds and the fibrous part, my kitchen looked
like a battlefield which my better half called a "creative chaos".
The rest of the cucurbita was made into salted muffins with Ricotta.
Below is the recipe for the 7 jars of Chutney.
Pumpkin Chutney
Ingredients:
2.5 kgs unpeeled pumpkin cut into 2 cm chunks ( or butternut squash )
3 large diced onions
4 red italian chillies, deseeded and finely chopped
3 apples , cut into 2 cm chunks
700 ml apple cider vinegar
500 gms brown sugar
1 tbsp salt,
1 tsp garlic powder (optional)
Preparations.
1.
In a deep casserole, bring water to a boil. Dip-in each of the glass jars
one by one in the boiling water to sterilize them, set aside.
2.
Combine all the ingredients in a big casserole and cook all til boiling point. Reduce
heat , stirring occasionally, simmer for about 1 hour or until the chutney becomes
soft and thick. Spoon Chutney into the jars closing the lid immediately.
3.
If you like, you can trim the glass jars with a fabric, covering
the lid just like how I trimmed each of the jars. Label the jar, specify the
date when Chutney was cooked, and store in a cool dry and dark place.
The chutney can be stored up to 3 months after its filling.
