Pumpkin chutney with apple, chilies, cranberry, and garlic

Ingredients

• 250 g Apple, cored, diced
• 250 g Cane sugar
• 100 g Cranberries, dried, chopped
• 150 ml Apple cider vinegar
• 50 g Ginger, finely grated
• 6 pcs Cardamom pods, opened
• 3 pcs Garlic cloves, minced
• 1 pcs Onions, chopped
• 1 pcs Red chili pepper, seeded and chopped finely
• 1 pcs Cinnamon stick, broken in half
• 2 tsp Canola oil
• 1/2 tbsp Mustard seeds, ground
• 1 tsp Fresh ground salt
• 1 tsp Cumin seeds, crushed
• 1/2 tsp Turmeric, ground

Method

1. Heat the canola oil in a large pan, over medium-high heat.
2. Gently stew the pumpkin cubes to medium-soft, take them out to a plate then set aside.
3. In the same saucepan, gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard, and cumin seeds together for 5 mins, until the spices are aromatic.
4. Stir the garlic, squash, chopped cranberries, and apples into the onions, then cook for 10-15 minutes more, until the onions and apples are soft and the squash yields a little here and there.
5. Stir in the turmeric and sugar and let it melt around the vegetables.
6. Simmer for 5 minutes, pour in the vinegar and season with salt.
7. Bring the chutney back to a simmer. Cook, stirring regularly, for about 30 minutes.
8. Spoon the hot chutney into sterilized jars and seal. The chutney also can be eaten freshly.