What do you do with pumpkins? Are those objects actually edible? And did the noble savages actually pull one over on us by introducing the big orange-red things to us?
Not to worry. Stuff can indeed be done with them other than simply composting them.
PUMPKIN PRESERVE
A small Pumpkin, about two pounds.
2 cups Vinegar.
2 cups Water.
2 cups Sugar.
Four TBS Raisins.
Two TBS Ginger, peeled and slivered.
One TBS Salt.
One Teaspoon of Cayenne.
A squeeze of lime juice.
Scrape out the muck and seeds first. Then cut, peel, and coarsely grate the pumkin. Simmer with everything except the vinegar and the squooze lime till dry. Add the vinegar, squeeze the lime in, and cook thick. Decant into clean jars.
Note: For a beautifully hued preserve, substitute a measure of pomegranate juice for the water.
Use as you would any chutney or relish alongside meat. Or eat by the spoonful straight from the jar when you think no one is looking.
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8 comments:
mm. thick-skinned squashes are usually not worth the effort, in my experience.
I buy my pumpkin canned.
Ew. Ew. Ew.
Though it might taste good with zebra
http://cookingwithalizard.blogspot.com/2008/06/zebra-myembwe.html
Good Thai restaurants do great things with pumpkin.
Excellent with Thai zebra, I bet.
---Grant Patel
Beautifully hued, like a saffron orange. The precise colour of silk on blonde skin. Yummy and sweet, my precious, yummy and sweet.
---Grant Patel
Make it with lauki instead. Bottelgourd. It is most delicious.
---Grant Patel
One can make a murumbo with lauki, petha, aviyal, and also, oddly enough, with kusabri. All very good.
Have you tried ambakalio?
---Grant Patel
Would also work with green mango. And peaches.
Ooooh, peaches! Little Japanese peaches!
---Greyferd Pongwallah
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