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Pumpkin or Squash Chutney Recipe
A good chutney to make in the autumn and winter months, when pumpkins are available.
It's an excellent accompaniment to cold meats, cheese and even as a filling in sandwiches.
- Suitable for Vegetarians
- Suitable for Vegans
1.5 kilos of either Pumpkin or Squashes - such as Butternut
- 4 big, firm, Tomatoes - roughly-chopped
- 500g Bramley cooling Apples, peeled and roughly-chopped
- 1 big Onion, peeled and chopped
- 150g seeded Raisins
- 250g Unrefined light-brown Sugar
- 2 rounded teaspoons (10ml) Salt
- 1 teaspoon (5ml) freshly-ground Black Pepper
- 1 teaspoon (5ml) Ground Mixed Spice
- 750ml White Wine or Cider Vinegar
Equipment needed: 4 X 500ml Preserving Jars with rubber seals; a stainless steel pan able to hold 6 litres (about 13 pints)
Cut the pumpkin or squash in half, and scoop out theseeds, then, using a sharp knife, remove the skin.
1. Chop the flesh into cubes of about 1½ cm across.
2. Place the vegetable cubes and all the remaining ingredients in a large stainless steel pan, and bring the mixture to the boil – then reduce so it just simmers.
3. Continue cooking, so the mixture barely bubbles, for between 30 minutes and an hour – or until your chosen squash is tender and the chutney has thickened.
4. While the chutney is cooking, sterilise the jars, by washing them, drying thoroughly - before putting them on their sides in an oven 150°C/300°F/Gas 2 for 15 minutes. Remove and allow to cool
5. Fill the jars, which should still be warm, with the chutney mixture, seal and label.
Store in a cool dark place and keep for two weeks before opening – this allows the flavours to mature.. Once opened keep refrigerated. Unopened jars will keep for up to 6 months if kept cool and dark.