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My review
Pumpkin Chutney
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ThePumpkinQueen
"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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Ingredients
1 h 20 m servings 36Original recipe yields 64 servings (4 pints)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
- 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.
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Footnotes
- Cook's Note:
- You can use onions instead of shallots.