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1. Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
2. Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.

Per rounded tbsp

51 kcalories, protein 1g, carbohydrate 13g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.02 g

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• sp_kle

  17 December 2008

  sp_kle commented on this recipe

  I made this yesterday and I have to admit even though all my family loves pumpkin they hated this... so sorry but thumbs down!!

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• Cat

  28 March 2009

  Cat commented on this recipe

  Hi sp_kle, as with any chutney you shouldn't eat it until about 2 or 3 months after making it. I can't even imagine how horrible it would have tasted the day after making it!

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http://www.bbcgoodfood.com/recipes/2641/

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Ingredients

• 2.7kg pumpkins , peeled, deseeded and diced
• 3 oranges
• 2 lemons
• 500g light muscovado sugar
• 600ml cider vinegar

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Difficulty and servings

Makes about 1.2 litres/2 pints

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Ready in 1 hour 5 minutes

Ingredients

• 2.7kg pumpkins , peeled, deseeded and diced
• 3 oranges
• 2 lemons
• 500g light muscovado sugar
• 600ml cider vinegar

Per rounded tbsp

51 kcalories, protein 1g, carbohydrate 13g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.02 g

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