Pumpkin Chutney recipe

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Ingredients

1 (3 pound) pumpkin, peeled and cubed
salt
1 (1 inch) piece fresh ginger root
12 peppercorns
½ pound apples - peeled, cored and chopped
½ pound shallots, chopped
½ pound golden raisins
½ pound demerara sugar
1 ¼ cups malt vinegar

Nutrition Info

36.3 calories
carbohydrate: 9.4 g
cholesterol: : -
fat: 0.1 g
fiber: 0.4 g
protein: 0.5 g
saturatedFat: : -
servingSize: -
sodium: 6.5 mg
sugar: 6.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.

  2. Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.

  3. 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.

  4. Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.

Recipe Yield

4 pints

Recipe Note

This pumpkin chutney is sweet, savory, and nicely spiced. One of my favorite chutneys, this is especially great for an autumn-themed dinner party or Thanksgiving.

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