Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

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.

Ingredients Nutrition


  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.


Most Helpful

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.

JustJanS January 27, 2012

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]

Sydney Mike November 25, 2008

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.
It was so good that we almost used the whole jar.
I will prepare this at home as well and I will probably use this especially as sidedish to roasted pultry.

awalde March 03, 2013

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