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
    8 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 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

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