Pumpkin Chutney

Submitted by Brian Holley

"This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys."

 

• Ready In: 1hr 45mins
• Ingredients: 8
• Yields: 6 jars

ingredients

• 2 1⁄2 lbs pumpkin flesh, in medium dice
• 1 1⁄2 lbs apples, peeled cored and diced
• 2 ounces fresh gingerroot, grated
• 3 fresh red chilies, chopped and seeded
• 4 tablespoons mustard seeds
• 1 liter cider vinegar
• 1 lb light brown sugar
• 1 teaspoon salt

directions

1. Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
2. Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
3. ladle the chutney into hot sterilised jars and seal.
4. Ready to eat in four weeks and will keep for 2 years.

Reviews

[JustJanS]

I just made this and already the flavour is amazing-a month maturing and it'll be out of this world! My brown sugar was probably darker than yours, so the chutney is darker too-but that hasn't done anything to the flavour! It's a simple recipe that I really enjoyed making. Thanks for posting.

 

[Sydney Mike]

I actually made this recipe the 1st day of November & have been waiting impatiently for the flavors to meld properly before reviewing! This is AN ABSOLUTELY GREAT TASTING CHUTNEY, & a definite keeper of a recipe! Not only that, but I now have perhaps 4 jars to include in my bags of holiday gifts! Thanks so much! [Tagged, made & reviewed as part of my Chutney theme in My-3-Chefs]

 

[Hannamaija S.]

Hi, I have a large vegetable garden with numerous apple trees, always on a lookout for new things to make. I made this two years ago for a christmas food market. Since I hadn't got enough ginger, I was going thru my spice shelf and found some star aniseed. Tossed5-6 in my mix hoping it wouldn't ruin it. I sold out as everyone who tasted thought it was divine! I have again a huge creuset pan boiling on the hob, already looking forward to those winter evenings with a lentil curry, fresh bread and this heavenly chutney!

 

[Artandkitchen]

I enjoyed very much this chutney in JustJanS house. Jan is a great chef and she did great choice preparing this and offering this to her guests.<br/>It was so good that we almost used the whole jar.<br/>I will prepare this at home as well and I will probably use this especially as sidedish to roasted pultry.

 

[PaulaG]

Can not wait for it to age. The aroma while cooking was amazing and yes I licked the spoon. The recipe made a little over 3 pints. It was ladled into hot jars and processed in a water bath as per my Extension Service recommendations. Thanks for posting. I look forward to some good eating.