SPICED PUMPKIN CHUTNEY

Perfect with cheeses or cold meats

1 tablespoon oil
2 onions, peeled and diced
2 teaspoons crushed garlic
1 teaspoon grated fresh ginger
2 teaspoons mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground coriander
4 cups diced pumpkin (about 1kg unpeeled or 750g peeled weight)
2 cups sugar
3 cups (750 mls) apple cider vinegar

Heat oil in a large, heavy based saucepan and saute onion, garlic, ginger, mustard seeds, cumin seeds, and coriander for 3-4 minutes until softened and fragrant. Add pumpkin, sugar and vinegar and simmer gently 40-50 minutes until pumpkin is tender and mixture has thickened. Spoon into hot, sterilized jars and seal, or store in an airtight container in the fridge. Makes 5 to 6 cups.

Recipe courtesy of Jo Wilcox, NZ Gardener Garden Diary