Pumpkin-ginger Chutney

Submitted 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."

 

• Ready In: 1hr 40mins
• Ingredients: 14
• Yields: 5-7 jars

ingredients

• 4 lbs cleaned pumpkin, cut into ½ inch chunks
• 1 large red onion, finely chopped
• 1 apple, grated
• 1 pear, finely chopped
• 3 ounces raisins
• 1 1⁄2 tablespoons minced crystallized ginger
• 20 ounces white sugar
• 1 cinnamon stick
• 1 pinch ground cloves
• 1 red chili pepper, seeded finely chopped
• 1 teaspoon salt
• ground black pepper
• 400 ml cider vinegar
• 1⁄2 cup water

directions

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.

Reviews

[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.

 

[dave_ryman]

IT DOES NOT KEEP. I've just thrown about 15 jars of this away: It goes off in a matter of months. The problem seems to be that the pumpkin doesn't get properly pickled (containing a lot of water)

 

[Homecook Gina]

I made this in 2005 to use up a giant pumpkin. This fabulous chutney is a great hit served with hot or cold sliced ham and makes an ordinary meal interesting. The gold pumpkin with the red hot pepper and dark raisins looks great in the jar. I am planning to make it again this year and use some for gifts.

 

[GaryandMary M.]

Please research before you CAN ANYTHING this is a dangerous recipe and should not be on here!! <br/> <br/>Home Preserving Pumpkins<br/><br/>National Center for Home Food Preservation<br/>October 2010<br/><br/>Pumpkins offer far more than a door-stop at Halloween. This season is also the prime time to find and use sugar or pie pumpkins, the best for cooking and baking. Pumpkin seeds from any pumpkin can also be dried and roasted. <br/><br/>Canning pumpkin butter or mashed or pureed pumpkin is NOT recommended.<br/>Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service first published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the December 2009 revision. The only directions for canning pumpkin and winter squash are for cubed flesh. In fact, the directions for preparing the product include the statement, "Caution: Do not mash or puree." More information can be found here: http://www.uga.edu/nchfp/publications/uga/pumpkin_butter.html<br/><br/>Canning Cubed Pumpkin<br/><br/>Only pressure canning methods are recommended for canning cubed pumpkin. We have no properly researched directions to recommend for canning mashed or pureed pumpkin or winter squash, or pumpkin butter. To be safe, all low acid foods, including pumpkin, must be canned using tested pressure canning processes (Ensuring Safe Canned Foods). Older methods, such as boiling water canning for vegetables, oven canning and open-kettle canning, have been discredited and can be hazardous (Equipment and Methods Not Recommended from the USDA Complete Guide to Canning, 2009).