This pumpkin chutney is sweet, savory, and nicely spiced. One of my favorite chutneys, this is especially great for an autumn-themed dinner party or Thanksgiving.

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
64
Yield:
4 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.

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  • Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.

  • 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.

  • Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.

Cook's Note:

You can use onions instead of shallots.

Nutrition Facts

36 calories; protein 0.5g; carbohydrates 9.4g; fat 0.1g; sodium 6.5mg. Full Nutrition
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