Note to self: this year plant Queensland Blue pumpkins, not Jap. They seem to store better.
The race is on to use up the remaining Jap pumpkins, before they end up only fit for worm food (which if they have to end up anywhere, is as good a place as any).
I'm partial to chutney, so was keen to try this recipe for Pumpkin Chutney found in Sally Wise's "A Year in a Bottle".
2 tablespoons olive oil
2 onions, finely chopped,
1 cooking apple, cored and chopped
500g pumpkin, chopped
10 cloves garlic, peeled and chopped
1 cup water
2 tablespoons of chopped fresh ginger
2 teaspoons mustard powder
1 tablespoon salt
500g brown sugar
2 cups cider vinegar
2 teaspoons curry powder
1 teaspoon ground nutmeg
Heat the oil in a saucepan, and saute the onion, apple, pumpkin and garlic for 5 minutes or until soft. Add the rest of the ingredients, and bring to the boil, stirring to dissolve the sugar. Lower heat to bring to a simmer, and cook for 45 minutes or so, stirring occasionally to prevent it catching on the bottom.
Decant into warm sterilized jars.
Apparently this will keep for a year. If it lasts that long.