Peel the pumpkin and cut into cubes. Peel and cut the onion finely. Peel the apples, remove the core and cut in cubes. Put everything together in a large saucepan with a thick bottom. Peel the ginger and grate above the pan.
Chop the red chili finely.
Add the pepper to the pan, together with the peppercorns, sugar, salt and vinegar
Bring everything to the boil and leave to simmer for about an hour with the lid almost on. Cook until it resembles a thick jam. If necessary you can smoothen it a bit with a stickblender
Put the chutney into sterilized jars. Fill them to the top and screw the lids on.
Turn the jars upside down for about 5 minutes and then put them straight again. Leave to cool and put on labels.