Pumpkin Chutney Recipe

pumpkin chutney

A delicious autumnal chutney that goes well with almost all cold meats, cheeses and curries.

Ingredients for Pumpkin Chutney:

  • 2lb (900 g) pumpkin, peeled and chopped
  • 1 1b  (450 g) tomatoes, peeled and chopped
  • 2 cloves garlic, chopped
  • 1 pint (570 ml) white vinegar
  • 1 ½ teaspoons allspice berries
  • 1 ½ teaspoons white peppercorns
  • 1 lb (450 g) onion, peeled and sliced
  • 1 ½  lbs (675 g)  brown sugar
  • 1 ½ tablespoons salt
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoons of black peppercorns

Method for Pumpkin Chutney:

  1. Place the chopped pumpkin in a pan and cover with vinegar, add the sliced onions, chopped garlic and chopped tomatoes.
  2. Crush the allspice and peppercorns, add both to the pan then stir thoroughly and leave for about 1 hour.
  3. Add the ginger, salt and sugar to the mixture and bring it to the boil slowly.
  4. Simmer for about 45 minutes, stirring occasionally and taking care that the consistency does not get too much like that of jam.
  5. Allow the chutney to cool, pour it into clean jars, cover and store.

Ready to eat in about 4 weeks but better if left for a couple of months for the flavours to mature.

General Chutney Making Information

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Posted in Vegetable Recipes, Vegetarian Recipes, Chutneys, All Recipes, Pumpkins, Tomatoes
15 comments on “Pumpkin Chutney Recipe
  1. Sheila Smith says:

    Hi. Just followed the instructions on this recipe and note that it doesn’t say at what stage to add the sugar in. Will add it in now and hope for the best. Otherwise it looks good.

  2. Val says:

    I’d add the sugar at the same time as the ginger and salt.

  3. Sheila Smith says:

    Thanks. I just stuck it in at the end and reheated and let it cool down again when I realised.
    My husband says it’s the best chutney he’s had but we’ve both agreed not to tell his Mum.
    Please for my first attempt at chutney making. Thanks.

  4. malcolm says:

    hi please may somebody give me advice i tried to make pumkin chutney for the first time end of last month i followed the recipe but have noticed a mould growing on the top of each jar i have stored all jars in a cool dark place just need advice can i still use it or do i have to discard it all regards malcolm from suffolk uk.

  5. Val says:

    If chutneys are undercooked or if clean, sterilised jars are not used, mould can form. It should not be used and immediately thrown away. Sorry.

  6. Becky says:

    Am thinking of following this recipe – can anyone who already has, tell me how many small size jars it makes



  7. Val says:

    It makes about 4 lbs of chutney. Not certain what you mean by small jars but if, for example, you’re using 3/4 lb jars, you’ll need 5 or 6. I always tend to sterilize more jars than I need to allow for any “spare”.

  8. Nicolas says:

    Hi Val, I have not attempted making the chutney yet but I cannot understand the measure of tomatoes and onions. Is it a lb., that is 450gr. of both, or 1 onion and 1 tomatoes…hmmmm?

  9. Val says:

    I’ve amended the recipe to show the ingredients in metric as well. I presume it’s calling for 450 g of both tomatoes and onions.

  10. eva anderson says:

    i am about to make some pumpkin chutney how long will this recipe keep eva

  11. Val says:

    At least 12 months.

  12. martha says:

    i made this chutney last night and have just tried the finished result, utterly divine! its the second chutney ive made and found it really easy, although had to cook it for about 45 min more than specified to gain the right consistency. I’ll definatly be making this one again! thanks

  13. Adam says:

    Just a quick query. I have made a few chutneys in the past and have poured into glass jars and sealed whilst the chutney is still hot. I notice this recipe asks for the chutney to be allowed to cool before pouring into jars, what is the reason for this?


  14. Val says:

    I’m not certain why they allow it to cool (not my recipe). I would have sealed it whilst still hot like I do for all chutneys.

  15. Adam says:

    Thanks Val,

    I think I’ll seal it whilst still hot too.


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