1.3 lbs (600g) peeled and diced fleshy pumpkin or kuri squash.
2 apples, peeled diced.
1 red bell pepper, diced.
1 green bell pepper, diced.
3/4 cup (150g) granulated sugar.
1/3 cup (80ml) apple cider vinegar.
2 onions, peeled and minced.
1 piece of fresh ginger, minced.
Line a large baking tray or roasting tin with a sheet of greaseproof paper. Put the cubes of pumpkin or squash onto the tray, sprinkle over the curry powder and the sugar followed by the salt and pepper. Gently roll the cubes of pepper around, so all are coated with the spices.
Roast in the preheated oven for 20 to 25 minutes until the pumpkin or squash is nicely browned and caramelized but still slightly firm. Put to one side. While the pumpkin is roasting, you can prepare the rest of the chutney.
Put all the remaining ingredients into a large stock or saucepan. Just pile them in, in the order of the recipe and gently stir with a wooden spoon.
Place the pan on the stove top and bring to a gentle boil (do not rush this process or you risk burning the chutney). Once it reaches a gentle boil, let it merrily plop away for 20 minutes giving it a stir from time to time. The chutney will begin to thicken and will smell divine, so be prepared.
Once the pumpkin is cooked and cooled slightly, add it to the chutney. Lower the heat, because once added you do not want to cook it into a mush, rather keeping little chunks of the pumpkin.
Cook for a further 15 minutes or until the chutney is thick and glossy and the pumpkin is still holding up. Remove the pan from the heat, give a stir and allow to stand for 10 minutes.