Spiced Pumpkin Chutney


A friend brought over half a large pumpkin that she couldn’t use, (there’s only so much pumpkin soup one can eat!) and so I had a cooking spree yesterday making pumpkin falafel, and this pumpkin and apple chutney.

Sweet, spiced, with a little kick of heat, this goes perfectly with a good strong cheese.
Spiced Pumpkin Chutney

  • 1kg pumpkin peeled, chopped, and roasted
  • 4 large onions, chopped
  • 2 tbs olive oil
  • 150g sweetener or sugar of choice
  • 2 large Bramley apples, diced
  • 4 tomatoes, chopped
  • 200g golden sultanas
  • 200mls cider vinegar ginger
  • 2 tsp ground Ginger
  • 2 tbs curry powder
  • 2 tsp garam masala
  • 1 tsp tsp chilli powder
  • 1 tbs fresh thyme
  • Salt and black pepper to taste


  1. Preheat oven to 200C
  2. Place the diced pumpkin in a roasting dish, drizzle with olive oil and sprinkle with salt
  3. Roast in the oven for 30 minutes till softened and golden
  4. Meanwhile, heat the rest of the oil over a low heat and add the rest of the ingredients (except the apple cider vinegar)
  5. Cook slowly over the low heat for 1.5 hours, adding the roasted pumpkin when it done, and stirring occasionally as the chutney thickens.
  6. 10 minutes before the end of cooking, stir in the vinegar and season to taste
  7. Pour into sterilised jars, cover and store in a cool dark place for 1-4 weeks to allow the flavours to mellow and mature.
  8. Keep a little aside to eat immediately with some strong cheese! Delicious!



One comment on “Spiced Pumpkin Chutney

  1. Pingback: Italian Cooking With Pumpkin | jovinacooksitalian

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