Pumpkin-ginger Chutney

READY IN: 1hr 40mins
Recipe by PetsRus

My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized.

Top Review by Mimi Bobeck

I have to admit, I used canned pumpkin for this, because this is what I had on hand. Also, it's June and pumpkin is not in season. (However, I also used FRESH ginger) If it came out this incredible with canned pumpkin, I can only imagine with fresh pumpkin, this would have been a 6 star recipe. SIDENOTE: Also, I made another version of this with canned squash and it pretty much tasted the same. Not sure if there is a big difference between pumpkin and squash. I guess they are interchangeable. So, if you can't find Pumpkin - use canned squash instead. In the Fall, I will certainly be making this again with fresh pumpkin. Also, when using the canned pumpkin, I was able to cut the cooking/prep time down by an hour. I was litteraly (sp?) able to make this in about 15 minutes tops. So, the bottom line is, you don't have to wait until the Fall to make this if you are willing to use canned pumpkin. This really had a very fresh taste. I spread it on a Ham & Cheese sandwich (I know - sounds strange - but it was fantastic!) Thank you for sharing this PetsRus.

Ingredients Nutrition


  1. Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
  2. Remove the cinnamon stick.
  3. Put in clean hot jars, seal and label when cold.
  4. Keep in cool dark place, once opened keep in the fridge.

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