by Dorrie Lee
Makes: 3 cups; Prep-time: 1 hour
|1/2 cup||olive oil|
|1||onion, sliced thinly|
|1 – 1/2 lb.||fresh pumpkin, cut into 1/2″ chunks|
|1||jalapeño chile, minced|
|2 cups||apple cider vinegar|
|1/2 cup||pure maple syrup|
|2 Tbs||fresh ginger, grated|
|1 Tbs||balsamic vinegar|
|2 Tbs||mustard seeds|
|1/4 cup||dried cranberries|
- Heat a large pan; add oil. Add sliced onions; caramelize. Add pumpkin, jalapeno chile, apple cider vinegar, molasses, maple syrup, and water. Mix well. Place cloves in a tea ball or cheesecloth; add to mixture.
- Add balsamic vinegar, cinnamon stick, salt, and mustard seeds; bring mixture to a boil.
- Reduce the heat and cook until pumpkin is tender; about 40- 45 minutes. The mixture will be the consistency of syrup. Stir in dried cranberries.
- Spoon chutney into jars; add syrup mixture to fill the jars to rim. Make the chutney about 1 week before using.
Nutritionist Dorrie Lee is a graduate of Bastyr University’s nutrition program. She has canned and preserved for over 30 years, is a personal cook, owns Jammin’ Jams, teaches classes in the Pacific Northwest, and blogs about gluten-free living (with recipes!) at http://nothymeforgluten.blogspot.com. Find her on facebook at Dorrie’s Cooking For Health, or by emailing her at email@example.com