Easy pumpkin chutney
Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows
0
ratings
Difficulty and servings
Makes about 1.2 litres/2 pints
Preperation and cooking times
Prep 15 mins
Cook 50 mins
Ready in 1 hour 5 minutes
- 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.
Per rounded tbsp
51 kcalories, protein 1g, carbohydrate 13g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.02 g
Recipe from Good Food magazine, October 2005.
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http://www.bbcgoodfood.com/recipes/2641/
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While you'll probably only want to use this recipe at celebrations, good, wholesome food like this festive ham is appropriate for any day - by chef Richard Corrigan
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Difficulty and servings
Makes about 1.2 litres/2 pints
Preperation and cooking times
Prep 15 mins
Cook 50 mins
Ready in 1 hour 5 minutesIngredients
Per rounded tbsp
51 kcalories, protein 1g, carbohydrate 13g, fat 1 g, saturated fat 0g, fibre 1g, salt 0.02 g
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