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Pumpkin Chutney

Submitted by Frances 11 June 2009

The texture is dictated by how coarsely you chop the ingredients. Also for a hotter chutney add 3-4 fresh red chillies and or 2-3 tablespoons of mustard seed.



1 1/2 lbs prepared Pumpkin - peeled de-seeded and cut into chunks,1 lb of cooking apples peeled cored and coarsely chopped,12 oz onions chopped,6 oz Raisins or Sultanas,2 Tablespoons of salt,2 teaspoons of Ground Ginger or 2 oz finely chopped root ginger,1/2 teaspoon ground black pepper,2 teaspoons ground allspice,4 -6 cloves of crushed garlic,1 pint malt or cider vinegar,1lb of Sugar,2 oz stem ginger (preserved in syrup) finely chopped - optional


Put all the ingredients, except sugar and stem ginger in a large pan and mix well.
Bring to the boil and simmer for approx 45 mins until soft.
Stir in the sugar and simmer for at least 1 hour or until the chutney is thick and no liquid is left on the surface.
Add the stem ginger and pot.
Mature for 6 -8 weeks before use.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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