Spiced pumpkin and apple chutney
Makes: about 2 litres
Prep time: 30 minsTotal time: 
Recipe photograph by Laura Edwards
Spiced pumpkin and apple chutney
Recipe by Linda Tubby
Makes: about 2 litres
Prep time: 30 minsTotal time: 
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Nutritional information (tbsp)
Calories
20Kcal
Fat
0gr
Saturates
0gr
Carbs
5gr
Sugars
4gr
Fibre
0gr
Protein
0gr
Salt
0.3gr
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Linda Tubby
A food writer and stylist for numerous food publications, Linda is also an established author with a plethora of cookbooks to her name, on everything from barbecues to ice cream.
Ingredients
- about 1.2kg pumpkin or squash (to give 1kg prepared weight), cut into 2cm pieces
- 3 tbsp Maldon sea salt
- 75g raisins
- 2 medium onions, chopped
- 3 Bramley apples (about 600g total), peeled, cored and chopped
- 75g chopped glacé ginger
- 4 garlic cloves, crushed
- 4 red chillies, deseeded and thinly sliced
- 1 tbsp coriander seeds, crushed coarsely
- 1 tbsp mustard seeds
- 3cm piece root ginger, peeled and grated
- 1 x 500ml bottle cider vinegar
- 400g caster sugar
Step by step
Get ahead
Leave the chutney to mellow for 2 weeks before eating. It will keep unopened for at least 6 months in a cool, dark place.
- Put the pumpkin into a large bowl, sprinkle with sea salt and toss together. Cover with a clean tea towel and leave overnight to help the pumpkin keep its shape when cooked.
- The following day, tip the raisins into a small bowl, cover with 200ml boiling water and set aside to soak for 15 minutes. Meanwhile, rinse and drain the pumpkin and put it into a preserving pan or a very large saucepan (minimum 6-litre capacity), with the onions, apples, glacé ginger, garlic, chillies, coriander, mustard seeds and grated root ginger. Add the raisins and their soaking water, too.
- Pour in the vinegar and 350ml-500ml water to just cover the ingredients in the pan. Bring it slowly to the boil, then reduce the heat and gently simmer, partially covered, for 1 hour or until the pumpkin is tender.
- Stir in the sugar over a low heat until it dissolves. Increase the heat to medium and cook for about 40 minutes until thickened, stirring often towards the end to prevent sticking – squash larger pieces of pumpkin with the back of a wooden spoon. When the chutney is ready, a wooden spoon drawn through it will leave a trail for 30 seconds before filling in again. Add more salt if needed.
- Ladle the chutney into warm sterilised jars – to sterilise, wash jars well and put them on a baking tray in a preheated oven (160°C, fan 140°C, gas 3) for 15 minutes. Secure with lids (make sure they are plastic-coated inside or the vinegar will corrode them) and leave to cool before labelling.
