Pumpkin chutney

Pumpkin chutney


6 people made this

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.

ThePumpkinQueen Sussex, England, UK

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.

Recently viewed

Reviews (1)


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

Write a review

Click on stars to rate