Ingredients for Pumpkin Chutney
- Pumpkin Flesh
- Apples
- Fresh Gingerroot
- Red Chilies
- 1 tablespoon mustard seeds
- Cider Vinegar
- Light Brown Sugar
- 2 teaspoons salt (or to taste)
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How to Make Pumpkin Chutney
- Roughly chop the pumpkin into 2cm cubes.
- In a large, heavy-bottomed pan, combine the chopped pumpkin, ginger, garlic, onions, vinegar, spices (cinnamon, cloves, and chili powder), and mustard seeds.
- Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 30 minutes, or until the pumpkin is tender. Stir occasionally to prevent sticking.
- Stir in the sugar and salt. Increase the heat to medium and bring the mixture to a boil again. Reduce heat to low and simmer uncovered for 75 minutes, or until the chutney has thickened considerably and reaches a jam-like consistency. Stir frequently to prevent burning, especially towards the end.
- While the chutney simmers, sterilize your jars by washing them thoroughly in hot, soapy water, rinsing well, and then placing them in a preheated oven at 120°C (250°F) for 10-15 minutes. Alternatively, boil the jars and lids in water for 10 minutes.
- Carefully ladle the hot chutney into the sterilized jars, leaving about 1cm headspace. Wipe the rims clean and seal tightly with lids.
- Let the jars cool completely. Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the seal is secure.
- Allow the chutney to mature for at least four weeks before enjoying its full flavor. It will keep for up to two years in a cool, dark pantry.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
379g
Fat
1g
Carbs
38g
