The Times charges for articles more than a week old, so here it is, paraphrased.
Put 2 1/2 pounds peeled and seeded pumpkin, 2 finely chopped onions, 2 seeded and finely chopped small red chili peppers, 2 cups light brown sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons ground cloves, 1 teaspoon salt, 3 tablespoons minced ginger, and 2 1/2 cups of white wine vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for at least an hour and a half until the chutney thickens. Spoon into 3 one-pint sterilized canning jars and cool. Can be kept at room temp for up to three months.
I just finished making it and it is indeed tasty, with a lovely bit of bite. (I left a few seeds in the peppers.) Should be great with the Thanksgiving turkey, but I'll bet it would be heavenly with pork chops, too.