Pumpkin, Apricot and Ginger Chutney.

This spicy chutney is a little unusual but I enjoy it with a soft cheese and it also goes well with cold white meat.

750g peeled, deseeded and diced pumpkin. A softer pumpkin is better such as Jap but the harder Queensland Blues (as pic) can be blitzed to make smaller pieces and therefore cook better.
500g peeled, cored and diced cooking apples
2 tablespoon grated fresh root ginger
2 red onions, finely chopped
250g soft dried apricots, chopped (I use scissors)
1 tablespoon salt
750ml white wine vinegar
10 whole cloves
1 cinnamon quill
1 teaspoon peppercorns
2 teaspoons grainy mustard
500g white granulated sugar

Place all the ingredients other than the sugar in a preserving pan (not copper, copper is for jam only).Mix well while bringing to the boil. Reduce the heat and simmer for 45 minutes until soft, stirring occasionally to avoid sticking. Add the sugar and stir until dissolved. Simmer on a low heat, uncovered for 1 to 1 1/2 hours, stirring at regular intervals. The chutney needs to be thick and free of liquid. Ladle into sterilised jars and seal with plastic or vinegar proof lids. Best left to mature for a month in a cool, dark place. Makes about 4-5 cups.