SWEET PUMPKIN MARMALADE
-- despite the name, this is a chutney

600 ml pickling vinegar
450 g pumpkin (peeled and diced)
225 g dried apricots
10 ml coriander seeds
4 cardamom pods
1 large onion, peeled and sliced
2.5 cm fresh grated root ginger
5 ml cayenne pepper
450 g soft brown sugar
Juice and grated rind of one orange

Place everything except sugar in a large saucepan and simmer for 20 minutes until pumpkin softens. Add the sugar and simmer with the lid off for about one hour, stirring occasionally until it has a thick pulpy consistency. Spoon into warm sterilised jars, seal and store for at least a week before opening.

BACK TO FEN COOKING MASTER PAGE >>