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