3 1/4 cups of fresh pumpkin meat, peeled, seeded and chunked 2 cups of ripe tomatoes, peeled and chopped 1 cup of onions, peeled and sliced 1/4 cup of raisins 1 cup of sugar 1 cup of brown sugar 2 tablespoons of salt 2 teaspoons each of ground ginger, black pepper, and allspice Pinch of ground cloves 2 cloves garlic, chopped 1 teaspoon of ground mace 2 1/2 cups of cider vinegar
Place all ingredients in a large, heavy saucepan and bring to a boil, stirring until all the sugar has dissolved. Reduce heat and cook very gently, stirring occasionally, until the chutney is thick. It will take about 4 hours, but do not overcook, or the pumpkin pieces will lose their shape. Pour the chutney into hot, sterilized jars and allow to cool, then seal. If not using in a few days, process in a water bathe for 20 minutes. (Place sealed jars on a rack so they do not touch. Set in a large pan of boiling water to cover by at least 1-2 inches; begin timing when water returns to a boil. Add more boiling water as needed during the processing period.) Makes 3-4 pints. Refrigerate after opening.
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