- 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
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.