Ingredients

1.5kg pumpkin, peeled, deseeded and cut into small chunks
500g ripe tomatoes, peeled and chopped
250g onions, sliced
50g sultanas
1 cup caster sugar
1 cup brown sugar
2 tablespoons  salt
2 teaspoons ground ginger
2 teaspoons black pepper
2 teaspoons allspice
Pinch ground cloves
1⁄2 teaspoon ground mace
2 1⁄2 cups cider vinegar

Method

Place all ingredients in a large heavy saucepan and bring to boil, mix until sugar has dissolved

Cook gently for appoximately 30 minutes, until the chutney is thick, stir constantly

Take care not to overcook the pumpkin

Pour the mixture into hot, clean jars, leave to cool and then seal

Store in a cool, dark place and it will keep for 2-3 months