Pumpkin Chutney

I have far too many pumpkins now, so I found a recipe to make pumpkin chutney. I have amended it somewhat for our own tastes and I didn’t have any fresh ginger so I used dried.


I have far too many pumpkins now, so I found a recipe to make pumpkin chutney. I have amended it somewhat for our own tastes and I didn’t have any fresh ginger so I used dried.

Ingredients:
half a pumpkin diced
1 cooking apple (cored peeled & diced)
1 small red onion (diced)
1 teaspoon ginger
1 tbs mustard seeds
pinch cayenne pepper
400ml distilled vinegar
200g soft brown sugar
1 tbs salt

Put all ingredients except sugar & salt in a preserving pan, mix well, bring to the boil & simmer for up to 30 mins until the pumpkin has softened but still has a little bite to it. Add the sugar & salt stirring until dissolved; simmer until chutney has reduced to the thickness you are looking for. Bottle as usual.

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14 Comments on “Pumpkin Chutney”

  3. I see an onion in the picture, not in the ingredients list – presume it’s one, red, diced? And half how big a pumpkin? I have several sizes… a weight of prepared flesh would be handy as I want to make this one for our food fair, looks easiest recipe for this chutney I have found.

  4. Frances – yes you are right there is a an onion in there. I have changed the recipe to include it. As for the size of pumpkin, it was one of my Futsu pumpkins so probably about the size of my hand (fingers spread out). Sorry I don’t know what the weight is.

  5. Thanks! Mine’s a Galeuse d’Eysines, bigger, so will recalculate; will report when it’s matured a bit more & the chut. is made.

  6. Chutney made, probably double amount with a quarter of my big potiron:- white onions (reds all eaten up), Wisley Crab red fleshed apples, cider vinegar because it was there, used fresh ginger, put the mustard seeds in a muslin, plus some black peppercorns, less salt (but grey sea salt) – and it is delicious. I hope it proves a good seller at the food fair. Other net recipes suggest pumpkin is not always a good keeper, so I sterilised the full jars in a water bath as a precaution.

  8. Love the chutney idea. Will have to try that with some of my remaining punkins. Our favorite this year has been roasted, curried Pumpkin Soup. Totally yummy! We’ve roasted & frozen many of the pumpkins just for this purpose alone.

    I’ve bookmarked your site, will return to see what you’re up to!!

  9. Thanks for the link Anna – I feel honoured to be mentioned on The Times’ website.

  10. What was the chutney like?! Just discovered your blog! Its great & now inmy faves! Look forward to updates!

  11. Pingback: My Tiny Plot » Blog Archive » Green Tomato Chutney

  12. Pingback: My Tiny Plot » Blog Archive » Happy Holidays

  13. How do you use chutney? Is it a sauce or like a jam or a soup base?

  14. Just making my chutney now – is smelling amazing! All made from the left over pumpkin from our Halloween pumpkin head!
    (Chris in Brixton, London)