Pumpkin Chutney

Pumpkin_chutneyNow's the time of year to start loading up on home-canned delectibles for your holiday table and to give as gifts.  To make a real stand out statement, look for or create recipes with unusual ingredients.  This pumpkin chutney is the essence of fall and Thanksgiving, though properly canned it can be enjoyed year-round.

PUMPKIN CHUTNEY

7 lb. cooking pumpkin
2 lbs. tart apples
2" length of peeled ginger root, minced

2 sweet onions

5 cloves garlic
1 T. ground black pepper

2 T. whole coriander seed

1 T. ground allspice
2 T. whole yellow mustard seed
1 T. salt
4 c. malt vinegar
2 c. white vinegar
1 c. dried currants
1 c. pepitas (pumpkin seeds)
4 c. light brown sugar

With a sharp heavy knife, cut the pumpkin into 1/2" cubes, skin removed. The peeled apples should be sliced in 1/4" half-moons.Dice the onions and mince the garlic. 

Combine everything in a large non-reactive pot and simmer for two hours. For the 1st hour leave the lid on, then for the second hour take the lid off so the liquid boils down creating a syrup. Stir occassionaly throughout the process, especially more so towards the end when the mixture is thicker and in more danger of scortching.

Ladle into hot sterilized jars, seal, and process in a boiling water bath for 20 minutes.

Like most chutneys, Pumpkin Chutney benefits from a couple of weeks of resting to meld all the flavors.  This recipes makes 16 8 oz. jars.

Presentation is key — create your own signature labels at http://www.myownlabels.com/.

 

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Written by on November 7, 2009 under Jams, Jellies, Pickles, Relish.

  • Beth

    your recipe of Pumpkin Chutney looks wonderful. It was nice going through your blog. Keep it up the good work. Cheers :) Ihampers.co.uk

  • Beth

    your recipe of Pumpkin Chutney looks wonderful. It was nice going through your blog. Keep it up the good work. Cheers :) Ihampers.co.uk

  • Sean K. Sullivan

    Thanks for the nice feedback. Doing this is a lot of fun — I have to cram all the cooking in on the weekend, then I have a little more time during the week to write about it. Do you do any home canning? — Sean

  • Sean K. Sullivan

    Thanks for the nice feedback. Doing this is a lot of fun — I have to cram all the cooking in on the weekend, then I have a little more time during the week to write about it. Do you do any home canning? — Sean

  • Anonymous

    This looks interesting since we have ripe pumpkins in the garden. When the recipe calls for “7 lb pumpkin”, do you mean you started with a 7 pound pumpkin, or you weighed out 7 pounds of prepared (peeled and cubed) pumpkin?

    • http://www.spectacularlydelicious.com Sean

      7 lbs whole, (easy b/c they weighed it at the farmstand). A little more or less won’t hurt the recipe.

      • Anonymous

        Thanks! Can’t wait to try it.

  • Wbrandle

    Just made my first pumpkin chutney last night…already tastes amazing! Can’t wait until it matures. Thanks for the great recipe.

    • http://www.spectacularlydelicious.com Sean

      Cool, you’ve inspired me to make a new batch

  • Nancy

    This was awful! I’m sorry I wasted the time. I ended up opening all the jars and pouring it out.

  • ami

    This should be noted that with all the low acid pumpkin it’s not safe for long term shelf storage. (Making the processing time moot). I would keep it in the fridge a couple weeks, or freeze it.

    • http://www.spectacularlydelicious.com Sean

      This recipe calls for six cups of vinegar (!) — so no worries about low-acidity. You’re right though, without an ample amount of acid pumpkin cannot be canned by boiling water bath alone, a true pressure canner would be needed. Thanks for the alert.

  • Jenni and Janice

    we love this recipie. It made a ton though! we doubled the recipie and it made more than the 32 1 cup jars we had on hand. I hope it’s okay to store it in the fridge until tomorrow then reheat and can it. Yes?

    • http://www.spectacularlydelicious.com Sean

      Yes– but make sure you reheat it thoroughly, hot all the way back up to cooking temperature. Then sterilized jars, boiling water bath, etc. Glad you like it! Sean

  • http://www.spectacularlydelicious.com Sean

    Chutney lovers will enjoy this all year long. If you didn’t have enough jars at the ready to put all this up, it stores very well in the refrigerator. A long time, the sugar and vinegar keep it from turning.

  • Marian

    Always have enough jars.  Opened one yesterday (even though I know it was too early) and it tasted great.  So much so that eight jars walked out the door as my family and guests left!  As always, thanks.  And by the way, did you know they make heath bar chips?  Used them instead of the mini choc chips and the pie was amazing.

  • http://www.spectacularlydelicious.com Sean

    The thing about stuff like Heath Bar chips is that you never can find them when you have your heart set on them (at least in around these parts)

  • Marian

    Waldbaums, Center Moriches….



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