Recipe & Photography: Emma Galloway
This sunshine-coloured chutney is packed with flavour and is the perfect way to use up in-season pumpkins. I love serving it on crackers with a sharp cheese such as vintage Gouda, but it’s also the perfect thing to add to sandwiches or burgers or alongside just about anything that needs a little flavour boost.
Makes 5 x 300ml jars
1kg pumpkin (approx. ¼ large crown), seeded, peeled & diced finely
2 large onions, finely diced
3 tbsp fine sea salt
2 granny smith apples, peeled, cored & finely diced
1½ cups unrefined raw sugar
2 cups apple cider vinegar
½ cup raisins
⅓ cup crystallised ginger, finely chopped
4 cloves garlic, finely chopped
1 tbsp grated ginger
1 tbsp yellow mustard seeds
2 tsp ground coriander
½ tsp dried chilli flakes
Combine diced pumpkin, onion and salt in a large bowl and mix well. Cover and store in the fridge overnight. The following day drain well and place into a large pot along with the remaining ingredients. Bring to the boil, reduce to a simmer and cook, stirring often for 1 hour or until thickened and some of the pumpkin has started to break down. Make sure you stir often in the last 10 minutes to prevent the bottom from catching and burning. Pour into sterilized jars, screw on lids and set aside until cold. The jar tops should have sucked down as the chutney cools within the jar, if some haven’t, store in the fridge and use within a month. Otherwise, this chutney will store in a cool dark place for up to 12 months. Refrigerate once opened and use within a month.
Note: to sterilise jars, clean in hot soapy water, rinse and place into a preheated 120°C oven for 30 minutes. Stand lids in boiling water for 5 minutes to sterilise.