Caribbean style Pumpkin Chutney

We’ve been lovingly growing Turk’s Turban pumpkins this year. They are pampered things, each one sitting on its own little nest of straw to keep it off the damp ground. We’re making soup with some but we also thought we’d make some chutney with the rest. This is a Caribbean inspired version, made spicy with ginger and scotch bonnet chillies.

450g pumpkin, peeled, stringy middle stuff and seeds removed, and diced

50g fresh ginger, chopped

450g light brown sugar

300ml malt vinegar

3 scotch bonnet chillies, chopped

25g garlic, finely chopped

100g raisins

25g fresh ginger, chopped

100g finely chopped onion

1tbsp salt

I love pumpkin but hate peeling it. Need an epic soundtrack so Un Ballo In Maschera is on the kitchen CD player.It’s a live recording from The Met, 1940. Summer is gone. It’s windy and getting cold. Having watched the pumpkins swell over the summer it’s almost a shame to pick them, but we’re cheered by being able to enjoy this at Christmas. I persuade the boy that the chilli really will have mellowed down by then, and he does like a bit of kick in his sandwich chutney.

It takes much of Act 1 of Ballo, to get the pumpkin prepped. It’s worth doing all the prep up front I think. Onions, garlic, ginger, chillies. Chop-chop.

While you’re prepping the other veg, (and Amelia is seeking the herb that will cure her of her love for the king), bring 600ml water to boil and simmer the pumpkin for 15 minutes. (The conspirators are going crazy by now).

The boy has had a look at the chillies – I’ve chosen yellow ones to complement the pumpkin. I also swapped the raisins for golden sultanas for the same reason. He’s persuaded me to remove half the chilli seeds.

Add the vinegar and sugar to the pan. Stir well, bringing back up to the boil. When the sugar is dissolved, add everything else. Let it carry on at a furious blip for 45 minutes or so. (This should bring you easily to Act III, with the king being warned of the murder plot, but could take you as far as the stabbing).

It’s thick enough when you can run a wooden spoon across the bottom of the pan and see a clean line for a few seconds. Let it cool a little and ladle into clean jars. (The king, dying, declares Amelia is innocent, the crowds adore him)

The boy is looking forward to this with some Christmas York Ham and some Cornish Yarg cheese. He’s positioning it near the front of our pickle cupboard so it doesn’t get lost amongst the 50 or so other jars in there.