Ingredients

• 1,500 g pumpkin flesh, diced
• 2 tins of tomatoes, chopped or freshly skinned as appropriate
• 3 onions, diced
• 4 cloves of garlic, or more, cleaned, chopped
• 300 ml balsamic vinegar, white
• 300 g sugar, brown
• 10 grains allspice
• 1 chilli pepper, dried
• 2 tbsp salt

Method

Put all the ingredients in a saucepan, bring to the boil, then reduce on a low heat and cook until soft and thick. Purée if required, season again, then pour hot into the prepared twist-off jars, screw shut, and set aside to chill.

It’s a mildly spicy chutney that fits with just about anything.