3 1/4 c. fresh pumpkin meat, peeled, seeded and chunked
2 c. ripe tomatoes, peeled and chopped
1 c. onions, peeled and sliced
1/4 c. raisins
1 c. sugar
1 c. brown sugar
2 tbsp. salt
2 tsp. each ground ginger, black pepper, and allspice
Pinch of ground cloves
2 cloves garlic, chopped
1 tsp. ground mace
2 1/2 c. cider vinegar

Place all ingredients in a large, heavy saucepan and bring to a boil, stirring until all the sugar has dissolved. Reduce heat and cook very gently, stirring occasionally, until the chutney is thick. It will take about 4 hours, but do not overcook, or the pumpkin pieces will lose their shape.

Pour the chutney into hot, sterilized jars and allow to cool, then seal. If not using in a few days, process in a water bathe for 20 minutes. (Place sealed jars on a rack so they do not touch. Set in a large pan of boiling water to cover by at least 1-2 inches; begin timing when water returns to a boil. Add more boiling water as needed during the processing period.) Makes 3-4 pints. Refrigerate after opening.