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1 Comment Now that the pumpkin season is officially here I thought it was time to share my favorite pumpkin chutney recipe, because everything pumpkin is always good right? The recipe is super easy to make and the fun part is that you can use it with a lot of different dishes. Think adding it to your favorite cheese board, serving it with a spicy curry or adding it to roast pork. There is loads of things you can do with this easy pumpkin chutney.
Table of contents
Why You’ll Love This Recipe
Ah what can I say? If you love pumpkin this is a must-try recipe. It’s super easy to make and goes really well with aged cheese, roast pork or ham or even roast lamb or serve some with lentil stuffed butternut squash. It’s also a great accompaniment to any spicy curry!
Recipe Ingredients
- pumpkin – you can use any kind of (edible) pumpkin for this recipe. I’ve opted for a blue pumpkin but any type will do.
- sugar – this chutney is fairly sweet so if you don’t like things too sweet you can decrease the amount of sugar
- apples – part of the sweetness is also coming from the apples, which I love as an additional flavor. Use any kind of apple you like.
- ginger and ginger syrup – I love the addition of the fresh ginger in combination with the ginger syrup. I am adding ginger syrup to everything lately. But it is totally optional. The syrup is also pretty sweet, so leaving it out will also decrease the sweetness.
Check all the ingredients in the recipe card below. If you have a love for chutney be sure to check out the apple chutney, mango chutney, red onion chutney and the rhubarb chutney too! I did mention I have a love for chutney right?
How To Make Pumpkin Chutney
Step 1: Chop all the vegetables
The first step is to make sure you have all the ingredients chopped and ready to go. I peel the apples and I also remove the skin from the pumpkin. I like that better in a chutney.
Step 2: Add everything to the pan
Making chutney is really quite simple, so you just add all the ingredients to the pan. Bring to the boil and let it simmer away until all vegetables are soft and most of the liquid has been dissolved. That’s your chutney done!
What To Serve Pumpkin Chutney with
I think one of the most asked questions is what to serve the pumpkin chutney with. As with any chutney I would say it is pretty versatile. Pumpkin chutney – in another form – is used quite a lot in the Indian kitchen, so it does work really well with spicy curries. Like the Vindaloo curry or try it with the jackfruit curry with eggplant too. But apart from that it also works really well with a cheese board. I like adding it to aged cheese or blue cheese. So good! You can also serve it alongside roasted meat. It works great with this chipotle ham or with the roast leg of lamb too.
FAQ Pumpkin Chutney
If stored in a sterilized jar and sealed properly, pumpkin chutney can last up to a year in a cool, dark place. Once opened, keep it in the fridge and consume within 2-3 weeks.
Pumpkin chutney is delicious on a cheese platter, spread on sandwiches, or served alongside roasted meats, curries, or even as a condiment for burgers.
Yes, you can substitute apple cider vinegar with white wine vinegar or regular vinegar, but apple cider vinegar adds a fruity depth that pairs perfectly with pumpkin and apple.
This recipe is mildly spiced with ginger, garlic, and cinnamon. If you like extra heat, you can add chili flakes or fresh chili while cooking.
Yes, pumpkin chutney freezes well. Let it cool completely, then store in airtight containers. It will keep for up to 6 months in the freezer.
Pumpkin Chutney
Ingredients
- 600 gram pumpkin clean weight without the skin
- 2 onions
- 3 apples
- 10 cm ginger root grated
- 1 tsp chili flakes optional and more if you like spicy
- 1 tbsp cinnamon
- 400 ml apple cider vinegar
- 250 gr sugar
- 1/2 tbsp salt
Instructions
- Peel the pumpkin and cut it into cubes. Peel and cut the onion finely. Peel the apples, remove the core, and cut into cubes. Put everything together in a large pot with a thick bottom. Peel the ginger and grate it above the pan.600 gram pumpkin, 2 onions, 10 cm ginger root, 3 apples
- Add the chili flakes, sugar, salt, cinnamon and vinegar to the pan as well.1 tsp chili flakes, 1 tbsp cinnamon, 400 ml apple cider vinegar, 250 gr sugar, 1/2 tbsp salt
- Bring everything to the boil and leave to simmer for about an hour with the lid almost on. Cook until it resembles a thick jam. If necessary you can smoothen it a bit with a stickblender
- Put the chutney into sterilized jars. Fill them to the top and screw the lids on.
- Turn the jars upside down for about 5 minutes and then put them straight again. Leave to cool and put on labels.
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
It’s a different kind of chutney but so tasty and surprising too!