Ad

Nutrition: per rounded tbsp

  • kcal51
  • fat1g
  • saturates0g
  • carbs13g
  • sugars11g
  • fibre1g
  • protein1g
  • salt0.02g
    low
Ad

Method

  • step 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.

  • step 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.

Recipe from Good Food magazine, October 2005

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2.4 out of 5.3 ratings

corinnehua

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…

leppie avatar

leppie

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

hstanton

A star rating of 1 out of 5.

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…

needausername

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

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

Ad
Ad
Ad