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    You are in: Home / Thanksgiving / Pumpkin-ginger Chutney Recipe
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    Pumpkin-ginger Chutney

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 21, 2005

      I have to admit, I used canned pumpkin for this, because this is what I had on hand. Also, it's June and pumpkin is not in season. (However, I also used FRESH ginger) If it came out this incredible with canned pumpkin, I can only imagine with fresh pumpkin, this would have been a 6 star recipe. SIDENOTE: Also, I made another version of this with canned squash and it pretty much tasted the same. Not sure if there is a big difference between pumpkin and squash. I guess they are interchangeable. So, if you can't find Pumpkin - use canned squash instead. In the Fall, I will certainly be making this again with fresh pumpkin. Also, when using the canned pumpkin, I was able to cut the cooking/prep time down by an hour. I was litteraly (sp?) able to make this in about 15 minutes tops. So, the bottom line is, you don't have to wait until the Fall to make this if you are willing to use canned pumpkin. This really had a very fresh taste. I spread it on a Ham & Cheese sandwich (I know - sounds strange - but it was fantastic!) Thank you for sharing this PetsRus.

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    • on August 21, 2008

      IT DOES NOT KEEP. I've just thrown about 15 jars of this away: It goes off in a matter of months. The problem seems to be that the pumpkin doesn't get properly pickled (containing a lot of water)

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    • on October 28, 2006

      I made this in 2005 to use up a giant pumpkin. This fabulous chutney is a great hit served with hot or cold sliced ham and makes an ordinary meal interesting. The gold pumpkin with the red hot pepper and dark raisins looks great in the jar. I am planning to make it again this year and use some for gifts.

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    • on September 23, 2014

      Please research before you CAN ANYTHING this is a dangerous recipe and should not be on here!! <br/> <br/>Home Preserving Pumpkins<br/><br/>National Center for Home Food Preservation<br/>October 2010<br/><br/>Pumpkins offer far more than a door-stop at Halloween. This season is also the prime time to find and use sugar or pie pumpkins, the best for cooking and baking. Pumpkin seeds from any pumpkin can also be dried and roasted. <br/><br/>Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.<br/>Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the December 2009 revision. The only directions for canning pumpkin and winter squash are for cubed flesh. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree." More information can be found here: http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html<br/><br/>Canning Cubed Pumpkin<br/><br/>Only pressure canning methods are recommended for canning cubed pumpkin. We have no properly researched directions to recommend for canning mashed or pureed pumpkin or winter squash, or pumpkin butter. To be safe, all low acid foods, including pumpkin, must be canned using tested pressure canning processes (Ensuring Safe Canned Foods). Older methods, such as boiling water canning for vegetables, oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning, 2009).

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    Nutritional Facts for Pumpkin-ginger Chutney

    Serving Size: 1 (3604 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 654.5
     
    Calories from Fat 5
    25%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 477.5 mg
    19%
    Total Carbohydrate 164.9 g
    54%
    Dietary Fiber 4.7 g
    19%
    Sugars 137.2 g
    549%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    crystallized ginger

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