recipe: Pumpkin Chutney

Pumpkin Chutney

Pumpkin Chutney
  • Prep Time: 1 h 20 m
  • Calories: 36 kcal

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  1. Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
  2. Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.
  3. Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.
  4. Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.
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