Easy Pumpkin Chutney Recipe Submitted by Beetroot queen
This pumpkin chutney goes with almost all cold meats, cheeses and curries. There are quite a few variants on pumpkin chutney and this one works particularly well.
Ingredients for Pumpkin Chutney:
- 3 lb pumpkin
- 3 lb apple
- 1 lb onion
- ¾ lb sultanas [optional]
- 1½ pints vinegar
- 1 lb sugar
- 2 tsb ground ginger
- 1 tsp pepper
- 1 tsp ground clove
- 1 tsp cayenne
Method for Pumpkin Chutney:
- Finely chop or mince together all ingredients.
- Put all into a large saucepan with vinegar and spices and cook until softened and slightly reduced, then add sugar.
- Continue cooking until thickened.
- Allow to cool, pour into sterilised jars and cover.
Makes about 20 jars of Pumpkin Chutney!
Like most chutneys, kept in properly sterilized and sealed jars this will keep for at least a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.
General Chutney Making Information
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I was looking for marrow chutney recipes & found this site which I think is fantastic. We have an allotment (2nd year) so still learning so we will be looking here regularly Great chutney recipe too whcih I will be making very soon.
Best wishes
Pat
What type of Vinegar? Not made a chutney before, but thinking of doing some for Xmas presents!! Phil
I’d go for malt vinegar, either white or brown, just make certain that it’s got an acidic content of over 5 per cent.
•2tsb ground ginger
Is that two teaspoons or tablespoons?
How long will the chutney keep?
2 teaspoons. The chutney will last at least 12 months.
Can you tell me how long it takes – roughly?
What kind of onions should I use?
Any according to taste.
I always do your recipes, and I am proud that they are delicious, thank you for making me a good mother.