Ingredients for Pumpkin Ginger Chutney
- 1 kg (2.2 lbs) pumpkin, peeled, seeded, and cubed
- Red Onion
- Apple
- Pear
- Raisins
- 100g (3.5 oz) crystallized ginger, finely chopped (or 250g (9 oz) fresh ginger, peeled and grated)
- 500g (1.1 lbs) white granulated sugar
- 1 large cinnamon stick
- Ground Cloves
- Red Chili Pepper
- 1 teaspoon salt
- Ground Black Pepper
- Cider Vinegar
- Water
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How to Make Pumpkin Ginger Chutney
- Combine all ingredients in a large stainless steel saucepan. Bring to a rolling boil over medium-high heat.
- Reduce heat to low, and simmer gently for 50-60 minutes, stirring occasionally. Add a few tablespoons of water if the chutney becomes too thick. Using a potato masher, gently mash some of the pumpkin to create a slightly chunky texture if desired.
- After 50-60 minutes of simmering, remove the cinnamon stick.
- Carefully ladle the hot chutney into sterilized, hot jars, leaving about ½ inch of headspace. Seal immediately and allow to cool completely.
- Once completely cool, check the seals to ensure they are airtight. Label your jars with the date and store in a cool, dark place. Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
549g
Fat
1g
Carbs
54g