Best Spiced Pumpkin Chutney Recipes

SPICED PUMPKIN CHUTNEY

Spiced Pumpkin Chutney image

Provided by Nigella Lawson

Time 1h15m

Yield 2 1/2 pints

Number Of Ingredients 9

Ingredients

1 2 1/2-pound pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chili peppers, seeded and finely chopped
2 cups light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
2 1/2 cups white wine vinegar

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.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 410 milligrams, Sugar 53 grams, TransFat 0 grams

NIGELLA LAWSON'S SPICED PUMPKIN CHUTNEY

NIGELLA LAWSON'S SPICED PUMPKIN CHUTNEY image

Categories Condiment/Spread Broil Christmas Thanksgiving Vegetarian

Yield 6 jars

Number Of Ingredients 13

Ingredients

2 3/4 lbs pumpkin, to yield approx. 7 cups once peeled, seeded and diced
2 med onions
1 Granny Smith apple, cored
2/3 cup golden raisins
2 red or green chilies, seeded and chopped
1 1/2 c light brown sugar
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
2 tsp kosher salt or 1 tbs table salt
2 heaped tbs minced fresh ginger root
2 2/3 c white wine vinegar
6, 1-cup sealable jars (or one 11 1/4-quart) with vinegar proof lids

Steps:

Sterilize your jars. Peel and seed the pumpkin then cut very small diced squares. Peel and finely chop the onions and apples. Put all the ingredients into a large wide sauce pan and bring to a boil, while stirring to dissolve the sugar. Simmer over a medium heat for about one hour, by which time the chutney will have thickened and the pumpkin will become tender. The timing for this process can vary according to the pumpkin, so watch the pan after 45 min. Cover loosely if the chutney is thickened, but the pumpkin is still not soft. Spoon into sterilized jars, put the lids on and let cool completely.