Spicy Pumpkin Chutney

Spicy Pumpkin Chutney

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This comes from Rebecca’s special little recipe book…The spiced version of this recipe was an absolute sell out at the VegVan. So back by popular demand, Rebecca has cooked up some more AND made those beautiful labels for good measure. Have a go yourself and see how it compares!

What you need

• 700g of pumpkin – peeled, de-seeded and cut into chunks
• 500g Cooking Apples – peeled, cored and coarsely chopped
• 350g onions chopped
• 175g Raisins or sultanas
• 2 tablespoons salt
• 2 teaspoons ground ginger OR 6g finely chopped root ginger
• Half teaspoon ground black pepper
• 2 teaspoons ground allspice
• 4-6 cloves of garlic
• 1 pint malt or cider vinegar
• 500g sugar
• 6g stem ginger (preserved in syrup) finely chopped –optional
• 3-4 fresh red chillies + 2-3 tablespoons mustard seed for spicy version

What you do

Put all the ingredients, except sugar and stem ginger in a large pan and mix well

Bring to the boil and simmer for approx. 45 mins until soft

Stir in the sugar and simmer for at least 1 hour or until chutney is think and no liquid is left on the surface

Add the stem ginger and put into pots

Mature for 6-8 weeks before use

That’s it!