Pumpkin Chutney

• 3 tablespoons olive oil
• 250 g onions, chopped
• 1 cooking apple, cored and chopped
• 500 g pumpkin flesh, diced & skin removed
• 8 garlic cloves, peeled and crushed
• 1 cup water
• 1 tablespoon green ginger, grated
• 2 teaspoons mustard powder
• 1 tablespoon salt
• 125 g sultanas
• 375 g brown sugar
• 90 g white sugar
• 2 cups cider vinegar
• 1 teaspoon ground allspice
• 2 teaspoons curry powder
• 1 teaspoon ground nutmeg

1. Heat the oil, add onion and saute the onion, apple, pumpkin and garlic together for five minutes.
2. Add the water and cook until the pumpkin is just tender.
3. Add the remaining ingredients and bring mix to the boil, stirring gently until the sugar is dissolved.
4. Cook, stirring often, for 40 minutes or until chutney is thick.
5. Pour into clean, warm sterilised jars and seal.
6. Store the Chutney for two weeks before using.

olive oil, onions, cooking apple, garlic, water, green ginger, mustard powder, salt, sultanas, brown sugar, white sugar, cider vinegar, ground allspice, curry powder, ground nutmeg

Taken from www.food.com/recipe/pumpkin-chutney-459931 (may not work)