Pumpkin chutney

    9 hours 15 min

    This pumpkin chutney is sweet, savoury and nicely spiced. One of my favourite chutneys that is especially great for an autumn themed dinner party.


    Sussex, England, UK
    43 people made this

    Makes: 2 kg (4 lb) chutney

    • 1.25kg (3 lb) pumpkin, peeled and chopped
    • salt
    • 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
    • 12 peppercorns
    • sliced red or green pepper (optional)

    Prep:15min  ›  Cook:1hr  ›  Extra time:8hr resting  ›  Ready in:9hr15min 

    1. Place the pumpkin in a pan, cover liberally with salt and leave overnight. Next day drain and rinse in cold water.
    2. Place all ingredients in a preserving pan (tie ginger and peppercorns in muslin) and cook until it has a thick chutney consistency.

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    Reviews & ratings
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    Reviews in English (2)


    Very simple and straight forward recipe. Will have to wait a few weeks though to sample the finished product. Update. Tried some over Christmas. Fabulous! Tip. Cut your pumpkin into small chunks. some of mine were a little big for spreading on pate'.  -  04 Dec 2013


    Can you can it.  -  27 Oct 2016