Pumpkin-Ginger Chutney - cooking recipe

Ingredients

4 lbs cleaned pumpkin, cut into 1/2 inch chunks
1 large red onion, finely chopped
1 apple, grated
1 pear, finely chopped
3 ounces raisins
1 1/2 tablespoons minced crystallized ginger
20 ounces white sugar
1 cinnamon stick
1 pinch ground cloves
1 red chili pepper, seeded finely chopped
1 teaspoon salt
ground black pepper
400 ml cider vinegar
1/2 cup water

Preparation

Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
Remove the cinnamon stick.
Put in clean hot jars, seal and label when cold.
Keep in cool dark place, once opened keep in the fridge.