Pumpkin Chutney

• 1 (3 pound) pumpkin, peeled and cubed
• salt
• 1 (1 inch) piece fresh ginger root
• 12 peppercorns
• 1/2 pound apples - peeled, cored and chopped
• 1/2 pound shallots, chopped
• 1/2 pound golden raisins
• 1/2 pound demerara sugar
• 1 1/4 cups malt vinegar

1. Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
2. Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.
3. Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.
4. Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.

pumpkin, salt, ginger root, peppercorns, apples, shallots, golden raisins, sugar, malt vinegar

Taken from www.allrecipes.com/recipe/267545/pumpkin-chutney/ (may not work)