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- Preserved Fruit
Pumpkin Chutney
A spicy and fruity chutney with a deep orange colour. Good with hard cheese.
Ingredients
At a glance
Season
Chutney
Vegetables
Extra Ingredients
Spices and Herbs
Makes
1.1kg
500g diced pumpkin
150g apple peeled cored and chopped
150g onion chopped
3 tsp fresh ginger finely chopped
1 tbsp mustard seeds
100g dried apricots chopped
pinch cayenne pepper
200ml apple juice
500ml vinegar
200g sugar
1 tbsp salt
Method
Put all ingredients except sugar & salt in a preserving pan, mix well, bring to the boil & simmer for 45 mins until the pumpkin has softened but still has a little bite to it.
Add the sugar & salt, stirring until dissolved then simmer until the chutney has reduced to the thickness you are looking for.
Pot in steralised jars.
Recipe Source
This recipe is adapted from the one on the mytinyplot blog
Click to read a blog post about pumpkin chutney.
