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About this recipe:
This pumpkin chutney is sweet, savoury and nicely spiced. One of my favourite chutneys that is especially great for an autumn themed dinner party.
2 kg (4 lb) chutney
1.25kg (3 lb) pumpkin, peeled and chopped
225g (1/2 lb) cooking apples - peeled, cored and chopped
225g (1/2 lb) shallots or onions, chopped
225g (1/2 lb) sultanas
225g (1/2 lb) demerara sugar
300ml (1/2 pt) malt vinegar
1 piece root ginger
sliced red or green pepper (optional)
15 min › Cook:
1 hr › Extra time:
8 hr resting › Ready in:
9 hr 15 min
Place the pumpkin in a pan, cover liberally with salt and leave overnight. Next day drain and rinse in cold water.
Place all ingredients in a preserving pan (tie ginger and
peppercorns in muslin) and cook until it has a thick chutney consistency.
Very simple and straight forward recipe.
Will have to wait a few weeks though to sample the finished product.
Update. Tried some over Christmas.
Tip. Cut your pumpkin into small chunks. some of mine were a little big for spreading on pate'.
- 04 Dec 2013
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