4 cups prepared pumpkin (about one 8" pie pumpkin)
1 2 c.  dark brown sugar
1 3 c malt vinegar
2 c. coarsely chopped onion
2 c. coarsely chopped dark raisins
3 hot yellow peppers, seeded and chopped
2 Tbsp. minced garlic
2 Tbsp. grated gingerroot
1 tsp. salt

Wash pumpkin, cut into large pieces, scrape out and discard seeds. Place pumpkin pieces into a large saucepan; cover with water; bring to a boil; boil gently 20 minutes or until tender. Drain.

Remove rind from pulp. Mash pulp to a uniform consistency; measure 4 cups. Place pulp in a large stainless steel or enamel saucepan; add sugar, vinegar, onion, raisins, peppers, garlic, gingerroot and salt. Bring to a boil; simmer 45 minutes or until thick.
Ladle chutney into hot sterilized jars to within 2@ of the top rim. Remove air bubbles by sliding a clean rubber spatula between glass and food; readjust head space to 2@.  Wipe jar rim to remove any stickiness.  Cover with sterile lids and apply screw band until just fingertip tight.
Place jars in boiling water canner. Return to the boil. Process for 10 minutes. Remove jars and allow to cool for 24 hours. Store in cool, dark place.
* Recipe courtesy Bernardin Guide to Home Preserving.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.