Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.
Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.
Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.
