Pumpkin-ginger Chutney

“My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized.”
READY IN:
1hr 40mins
YIELD:
5-7 jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
  2. Remove the cinnamon stick.
  3. Put in clean hot jars, seal and label when cold.
  4. Keep in cool dark place, once opened keep in the fridge.

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