Pumpkin Chutney

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
- Yields:
- Units:
7
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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
- 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.
- Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
- ladle the chutney into hot sterilised jars and seal.
- Ready to eat in four weeks and will keep for 2 years.
MY PRIVATE NOTES
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RECIPE MADE WITH LOVE BY
@Brian Holley
Contributor
@Brian Holley
Contributor
"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."
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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!Reply
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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.Reply
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