Pumpkin Chutney

If you’re looking for a cozy fall recipe that captures the flavors of the season, this pumpkin chutney is the perfect choice. Made with pumpkin, apple, onion, ginger, garlic, apple cider vinegar, and a hint of cinnamon, it’s sweet, tangy, and lightly spiced. Serve it with cheese, roasted meats, or as a festive condiment for sandwiches and holiday meals. It’s a great way to use up seasonal pumpkin and makes a lovely edible gift, too!

Course Basic, Side Dish

Cuisine International

Keyword pumpkin

Prep Time 15

Cook Time 1

Total Time 1 15

Servings jars

Calories 401

Author Simone

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

Storing: You can store the chutney in sterilized jars for up to a year. Once opened, keep in the fridge for 1-2 weeks. Freezing in airtight containers is also an option.

Nutrition