Instructions: Remove any seeds from the pumpkin and cut off the skin.

Cut the flesh into 25mm cubes.

Place the vinegar and sugar in a large heavy based saucepan cover and bring to the boil on the boiling plate. Transfer to the simmering plate and add the pumpkin together with all the remaining ingredients except the almonds. Stir well bring to the boil and let bubble for 5 minutes.

Cover and cook in the simmering ovenfor 2 1/2 to 3 hours or until all of the ingredients are very soft.

Return to the simmering plate and cook uncovered for 15 minutes or until thick and pulpy.

To test draw a wooden spoon through the mixture it should leave a clear trail at the bottom of the pan which fills up slowly.

Stir in the almonds and pack the chutney into warm sterilised jars.

Seal and store in a cool dark place for at least 1 month before using

To blanch almonds put into a heatproof bowl pour on boiling water to cover then place in the simmering ovenfor 10 to 15 minutes. Allow to coot then skin. If preferred lightly crush the coriander seeds and tie with the cardamom pods in muslin. Add before cooking in simmering ovenand remove before potting.

This golden chutney must be allowed to mature and mellow for at least 1 month before using. Serve with cold meats and cheese.

Makes 1.6kg

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