Step 1

Using a sharp knife cut the pumpkin in half and scoop out the seeds. Remove the skin and cut the pumpkin into small cubes.

Step 2

In a large pan add all of the ingredients and bring to the boil before reducing to a simmer. Leave the pan uncovered.

Step 3

Continue to simmer gently until the pumpkin is tender and the chutney has thickened, this could take up to 35 minutes. Stir occasionally.

Step 4

Chop the thyme and add to the pumpkin, stir to ensure everything is mixed together.

Step 5

Pour the chutney into warm, sterilized Kilner® Jars ensuring you leave 1 inch headspace. Remove air bubbles and wipe the threads of the jar to remove any debris. Seal your jars and process in a pressure canner for 90 minutes. Adjust pressure according to your altitude level. For more information of sterilizing jam jars, click here.

Step 6

Store sealed jars in a cool, dark place for up to 12 months. Once opened refrigerate and consume within one month.