Pumpkin Chutney Recipes

Steps:

• Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
• Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.

Steps:

• Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!
• Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.

Steps:

• Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
• Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
• ladle the chutney into hot sterilised jars and seal.
• Ready to eat in four weeks and will keep for 2 years.

Steps:

• Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
• Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
• While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

Steps:

• Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.n
• Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.n
• Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.n
• Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.n

Steps:

• Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
• Remove the cinnamon stick.
• Put in clean hot jars, seal and label when cold.
• Keep in cool dark place, once opened keep in the fridge.

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
• Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
• Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
• Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
• Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.