mtp

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.

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.

14 Responses to “Pumpkin Chutney”

  1. The Undergardeneron 25 Oct 2006 at 4:37 pm

    Yum! Can’t wait …

  2. Martaon 26 Oct 2006 at 12:54 am

    How creative! Would love to have a taste

  3. Franceson 30 Oct 2006 at 1:11 pm

    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. mtpon 31 Oct 2006 at 10:21 am

    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. Franceson 02 Nov 2006 at 11:04 am

    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. Franceson 24 Nov 2006 at 7:32 pm

    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.

  7. Anna Shepardon 13 Dec 2006 at 11:56 am

    Oh fantastic, I love this pumpkin chutney. I’m going to post about it on my blog
    Here is link http://timesonline.typepad.com/eco_worrier/2006/12/why_chutney_is_.html
    If you have any other winning recipes or good Christmas gift ideas, I’d love to hear about them.
    Thanks, Anna

  8. contrary1on 16 Dec 2006 at 12:20 am

    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. mtpon 20 Dec 2006 at 11:46 am

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

  10. Antoniaon 01 Jan 2007 at 8:27 pm

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

  11. [...] you can do with them in my book – Green Tomato Chutney – here’s my recipe (adapted from my Pumpkin Chutney recipe). Oh and if you’re wondering why I use dried Cranberries instead of Raisins it’s [...]

  12. [...] speech. But we’re looking on the bright side. We’ve raided the stores and have the chutney, pickles and cassis ready to make their dining room debut. And a sackful of potatoes ready for [...]

  13. SHERRILLon 03 Jan 2009 at 6:01 pm

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

  14. ChrisQon 25 Oct 2009 at 7:49 pm

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