Yesterday I admitted that I didn't like the taste of pumpkin. Several years ago, in a moment of madness, I tried to make pumpkin soup from the remains of a jack o' lantern. It was disgusting. I've learnt since then that many of the jack o' lantern pumpkin varieties are inedible, so I expect I'm being unfair, and probably escaped a trip down to casualty with food poisoning.
Anyway, I've had a comment from the mysterious "nlm", who has come up with a brilliant recipe for Pumpkin Chutney. This is similar to a local chutney made in India. Here's how you make it.
Chop up 2.7kg of pumpkin flesh into cubes. Put it into a bowl and sprinkle with Maldon Salt. Leave it overnight. The salt will draw out all the juices. The next morning drain off all the surplus water, rinse the pumpkin, and drain again.
Next peel three oranges, and two lemons, removing all the skin, pips, and pith. Tip them into a large pan along with the pumpkin. Add 500g of light muscovado sugar, and 600ml of cider vinegar. Bring to the boil, and then simmer for forty minutes. When it's ready, pour into sterilised jars. You can sterilise your chutney jars by "cooking" them in the oven first, but at a lowish heat so that the glass doesn't shatter.
I haven't tried this chutney yet, but I like its simplicity- and that's often the best way. The balance between the salt, sugar, and acidity sounds spot on too. I have no idea how long it would last for- but I suspect several weeks, if not a month or so. The salt should act as a preservative. And it makes a change from the dreaded Pumpkin Pie.
