Left over Halloween pumpkin you don’t want to go to waste? This Pumpkin & Orange Chutney is the perfect way to preserve delicate autumnal flavours whilst adding warmth and fresh-tasting zest – the perfect accompaniment to curries or soft cheeses.
Pumpkin & Orange Chutney Recipe:
Tracklements Pumpkin & Orange Chutney makes 4-6 jars
Time (Cooking): 30-40 minutes
– 1kg Pumpkin, peeled and chopped into 1cm cubes
– 300g Bramley Apples, peeled, cored and chopped
– 300g Onions, peeled and diced
– 600ml Cider Vinegar
– 400g Raw Cane Sugar
– 30g Sultanas
– 10g Orange Zest
– 50g Fresh Red Chillies, deseeded and finely chopped
– 5g Fresh Ginger Root, peeled and very finely diced
– 10g Sea Salt
1. Put the pumpkin, apples, onions and vinegar into a large, heavy-bottomed preserving pan. Heat on a medium heat for 10 minutes until soft
2. Bring the mixture to the boil. Add sugar, sultanas, orange zest, chillies, ginger and salt. Stir well to ensure all the sugar is dissolved and the other ingredients are evenly distributed.
3. Boil for 20 minutes, stirring frequently to make sure the chutney doesn’t catch on the base of the pan, until the desired consistency is achieved. Test by running a spoon along the bottom of the pan – if the channel you make doesn’t fill immediately, the chutney is ready.
4. Remove the pan from the heat and spoon the chutney into sterilised jars. Seal immediately. The flavour will mature with time – this will be best enjoyed after 2 months.