Spicy pumpkin chutney

October 26, 2016
  • Yield : 2 kgs
  • Servings : 4 good jars
  • Prep Time : 20m
  • Cook Time : 60m

This spicy pumpkin chutney is really gorgeous, and simple to make.

Listen to “Pumpkin chutney” on Spreaker.



  • 1.5kg pumpkin flesh cut into smallish cubes
  • 400g tomatoes, chopped
  • 250g onions, chopped
  • 100g sultanas
  • 600g soft brown sugar
  • 600ml white or malt vinegar
  • 2 cloves garlic, chopped
  • 2 level tsp allspice
  • 1/2 tsp ground black pepper
  • 1 tsp ground ginger
  • 2 rounded tsp salt


Step 1

Put all the ingredients in a large sturdy pan over a low heat and stir until the sugar has dissolved.

Step 2

Bring the mixture to the boil then lower the heat until it is constant simmer. cook at simmering for about an hour, stirring occasionally.

Step 3

When the mixture is thick and glossy, turn off the heat.

Step 4

Ladle into sterile jars and secure the lids.

Step 5

When cool label the jars then store in a cool dark place. Leave to mature for 4 weeks for the best flavour.

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