Coarsely dice pumpkin pulp, finely dice onions, chop apples into slices, bring to a boil in conjunction with plucked cayenne pepper, rowan berries, ginger, sea salt, cloves, cinnamon stick, honey and apple cider vinegar, stirring and simmer over gentle heat until mushy and lightly bubbly, about 1/2 hour. Discard cinnamon stick, add seasoning and pour into hot rinsed small jam jars, seal, turn inside out and cool. Opened jars will keep in the ice chest for 1-2 weeks.
The chutney goes neatly with cereal dishes and is suitable as a spread.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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