Turning pumpkins into chutney is a great way of using up a glut of pumpkin flesh. As jars of home-made chutney make lovely Christmas gifts, it is well worth taking a little time to make up this recipe. Do sterilise the jars carefully before use and remember to use a lid which will not react adversely to chutney’s vinegar content. Once you have made this chutney, allow it to mature for at least a month before you use it.

YOU WILL NEED 2½lb (1.25kg pumpkin flesh 1½lb (750g) apples 2½ (75g) fresh ginger root Four fresh red chillies 2tbspns white mustard seeds 2tbspns black mustard seed 1¼ pts (1 litre) distilled malt vinegar 1lb (500g) soft brown sugar 1tbspn salt Method: Prepare the pumpkin by cutting into reasonably small chunks.

Peel and core the apples and cut into chunks, grate the ginger root fine and de-seed and chop the chillies.

Place all ingredients, except the salt and sugar, into a preserving pan, mix well and bring to the boil. You do not need to place a lid on the pan.

Once the mix has reached a fast boil, turn down the heat and allow to simmer for about 20 minutes or until the pumpkin is tender.

Add the salt and sugar, and bring back to the boil, stirring all the time until the sugar has dissolved, then simmer again, stirring now and again until most of the liquid has evaporated and you have a reasonably thick mix, which should take about an hour.

Ladle the finished chutney out into warmed sterilised jars and seal.