Wash pumpkin, cut into large pieces, scrape out and discard seeds. Place pumpkin pieces in large saucepan; cover with water. Bring to boil; boil gently 20 minutes or until tender. Drain.

Remove rind from pulp; mash pulp to uniform consistency. Measure 4 cups pulp into large stainless steel or enamel saucepan. Add sugar, vinegar, onions, raisins, peppers, garlic, ginger and salt. Bring to a boil; boil gently 45 minutes or until thick.

Fill boiling water canner with water. Place 5 clean 250 mL mason jars in canner over high heat. Prepare 2-piece metal lids according to manufacturer's directions.

Ladle chutney into hot jar to within 1/2-inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust headspace. Wipe jar to remove any stickiness. Centre lid on jar, apply screw band just until fingertip tight.

Place filled jars in canner. Cover, return water to a boil and process 10 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Wipe jars, label and store in a cool, dark place.

Makes five 250 mL jars.