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Easy pumpkin chutney

Easy pumpkin chutney

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A star rating of 2.4 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Ready in 1 hour 5 minutes
  • Easy
  • 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: per rounded tbsp
HighlightNutrientUnit
kcal51
fat1g
saturates0g
carbs13g
sugars11g
fibre1g
protein1g
low insalt0.02g
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Ingredients

  • 2.7kg pumpkin , peeled, deseeded and diced
  • 3 oranges
  • 2 lemons
  • 500g light muscovado sugar
  • 600ml cider vinegar

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.

Goes well with

Recipe from Good Food magazine, October 2005

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Overall rating

A star rating of 2.4 out of 5.3 ratings
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