Easy pumpkin chutney

Easy pumpkin chutney

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(1 ratings)

Prep: 15 mins Cook: 50 mins Ready in 1 hour 5 minutes


Makes about 1.2 litres/2 pints
Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows

Nutrition and extra info

Nutrition: per rounded tbsp

  • kcal51
  • fat1g
  • saturates0g
  • carbs13g
  • sugars11g
  • fibre1g
  • protein1g
  • salt0.02g
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  • 2.7kg pumpkin, peeled, deseeded and diced



    Pumpkins are the most famous of all the winter squashes, and are most associated with Halloween…

  • 3 oranges



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 500g light muscovado sugar
  • 600ml cider vinegar


  1. 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.

  2. 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.

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Comments (5)

corinnehua's picture

I made some great chutney using this recipe, but added a lot of water at the cooking stage because there wasn't enough fluid to cook the pumpkin. On this basis, I wonder if the salting was necessary at the beginning, at least for the type of pumpkin I was working with (others may be different of course). Next time I would try it without going through that stage. I also added fresh ginger to give it a tang, and some raisins to add to the texture. Yummy.

leppie's picture

I've never made a marmalade with vinegar, nor would I rate a recipe without trying it first! Astounding!

hstanton's picture

Google a far better ecipe than this. Although haven't made it, am giving it a single star purely because the recipe does not really give enough info. It's ok if you are a "seasoned chutney maker!"
Even the photo doesn't look like a chutney.........
and certainly looks as though wouldn't keep a week let alone 3 months.
And it is a pumpkin marmalade rather than chutney anyway.

needausername's picture

Hi sp_kle, as with any chutney you shouldn't eat it until about 2 or 3 months after making it. I can't even imagine how horrible it would have tasted the day after making it!

spa_kles's picture

I made this yesterday and I have to admit even though all my family loves pumpkin they hated this... so sorry but thumbs down!!

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