Spicy Pumpkin & Cranberry Chutney

Make Spicy Pumpkin & Cranberry Chutney now & it will be nicely matured in 6 weeks, just in time to serve with cheese & cold meats over Christmas.


This week’s pumpkin and squash recipe from the Kitchen Shed is Spicy Pumpkin & Cranberry Chutney.
A recipe to make use of the insides of Halloween pumpkins – butternut squash works just as well but tends to give a firmer texture to your chutney. Make your chutney now and it will be nicely matured in six weeks, just in time to serve with cheese and cold meats over Christmas. If you make an extra batch and you’ll have a few Christmas gift items for family and friends.

I made Spicy Pumpkin & Cranberry Chutney in the slow cooker as it’s the ideal tool for the slow process required when chutney making and there’s no need to worry about your chutney catching on the bottom of your pan or drying out too much. That said, don’t worry if you don’t have a slow cooker because I’ve included instructions for making in the conventional way using a preserving pan too.


Kitchen Shed Top Tip
Ways To Use Chutney


  • Add a tablespoon or two to your favourite stew, casserole or tagine.
  • Puree a couple of tablespoons, add a little water and use as a glaze for your Christmas ham or roast.
  • Puree a few tablespoons, add a little water and mustard and use as a dipping sauce.
  • Spread some on toast, layer with cheese and grill – Yum !

Spicy Pumpkin & Cranberry Chutney

Makes: About 4 x 450 g jars

Ingredients

  • 1 kg (2.2 lb) pumpkin or squash diced into 1 cm cubes
  • 400 g (about 3 medium) apples
  • 500 g (about 3 medium) onions
  • 25 g (1 oz) piece of ginger grated
  • 1 teaspoon sea salt
  • 1 tablespoon yellow mustard seeds
  • 1 small stick cinnamon
  • 1 teaspoon chilli flakes
  • 1 teaspoon turmeric
  • 1 teaspoon crushed coriander seeds
  • 500 ml cider vinegar
  • 500 g granulated sugar
  • 200 g dried cranberries
You will need:
  • A large slow cooker or a large preserving pan
  • 4 to 6 sterilised jars and lids

Kitchen Shed Top Tip
I like to sterilise jam jars in the microwave. Simply clean them as normal and rinse but whilst they are wet, pop them in the microwave for two minutes on full power. Remember the jars will be very hot, so remove with care. Always sterilise more jars than you think you will need.


Slow Cooker Method:

  • Add the diced pumpkin or squash to a large saucepan.
  • Peel, core and dice your apples into roughly the same size as your pumpkin and add to the pan.
  • Peel and dice the onions into roughly the same size as your apples and pumpkin and add to your pan.
  • Add the spices and cider vinegar and give it a good stir.
  • Cover with a lid and bring slowly to the boil, stirring occasionally.
  • Spray the inside of your slow cooker with cooking spray or lightly grease.
  • Carefully transfer the contents of your pan into your slow cooker and place on the slow cooker lid.
  • Cook on high for 1 hour.
  • Remove the slow cooker lid, add the sugar and cranberries and stir.
  • Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula (see photo)
  • Cook on High for 5 to 6 hours.
  • Check after 5 hours and if it’s not ready, replace the lid propped by the wooden spoon and leave for another hour or so.
  • The chutney is ready when the liquid has reduced and the pumpkin and cranberries look plump and glossy.
  • Ladle the hot chutney into warm sterilised jars.
  • Seal with screw top lids rather than cellophane covers.
  • The chutney will keep for up to a year.
  • Store in a cool, dry place away from direct sunlight.
  • Serve with cheese, cold meats or your favourite burger.

Traditional Method:

  • Add the diced pumpkin or squash to a large saucepan.
  • Peel, core and dice your apples into roughly the same size as your pumpkin and add to the pan.
  • Peel and dice the onions into roughly the same size as your apples and pumpkin and add to your pan.
  • Add the spices and cider vinegar and give it a good stir.
  • Cover with a lid and bring slowly to the boil, stirring occasionally.
  • Leave the lid on and simmer on a low heat for about 30 minutes.
  • Remove the lid and take off the heat. Stir in the sugar and cranberries.
  • Return the pan to a low heat and let the chutney mixture simmer for at least 1 ½ to 2 hours.
  • You don’t need to watch the chutney as closely as you would with jam but you do need to keep an eye on it so you can stir it every now and then to prevent it sticking to the bottom of the pan.
  • The chutney is ready when the liquid has reduced and the pumpkin and cranberries look plump and glossy.
  • Ladle the hot chutney into warm sterilised jars.
  • Seal with screw top lids rather than cellophane covers.
  • The chutney will keep up to a year.
  • Store in a cool, dry place away from direct sunlight.
  • Serve with cheese, cold meats or your favourite burger.

Pin Spicy Pumpkin & Cranberry Chutney for later:

Spicy Pumpkin & Cranberry Chutney is a great way to use up your Halloween pumpkins. If you make your chutney now it will be nicely matured in 6 weeks, just in time to serve with cheese & cold meats over Christmas. Slow Cooker & traditional method included in recipe.
I’m entering Spicy Pumpkin & Cranberry Chutney into a couple of challenges this month:


And linking to: Fiesta Fridays

 

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19 thoughts on “Spicy Pumpkin & Cranberry Chutney

    • Thanks Elizabeth, I’m glad I added the ideas now, I wasn’t sure whether to include them or not. I don’t like to waste the odd bit left in a jar.

  1. Such a great seasonal recipe and a good way of turning halloween pumpkins into Christmas gifts. The combination of spices with the cranberry would be perfect with slices of ham on Boxing day 🙂

  2. I love chutney, in many ways and this one looks gorgeous as well as tasty! I worked in fine dining for many years and loved fish topped with a chutney. This would be so good on a grilled salmon or broiled sea bass or halibut! I am hooked. Pinning so I can try this myself. Thanks!

  3. This is perfect for this week since you can use the insides of Halloween pumpkins! It’s wonderful that you don’t let anything go to waste. The dish sounds like a beautiful blend of flavors as well. Thanks for bringing this comfort food to the fiesta, and I hope you have a fabulous weekend!

    • Thanks Julie, I think family & friends really appreciate a homemade chutney at Christmas, perfect for all the Christmas hams & cheeses.

    • Sorry Vicki, I’ve got too many badges in a row ( I was in too much of a rush with my posts last week ) so although your badge is there, it’s been resized. It does look too small, I’ll change it for you. Always a pleasure to link up with #tastytuesdays

  4. Am just thinking about making chutney, so your post is timed perfectly for me! I haven’t used pumpkin before in Chutney, although have used Marrow a few times. Will pin and look forward to trying your recipe 🙂

  5. Looks like spicy is a constant in your recipes, because spicy is bad for my tummy, I would have to try these recipes without the spices I’m afraid. Do you think that that will ruin the recipe?
    x Marta
    #tastytuesdays

    • We do love spice here at the Kitchen Shed, it’s a shame you can’t use spices. I’ve not made a chutney without spices before, you should still get a tasty chutney without, perhaps try using herbs instead, a couple of bay leaves would add a delicate flavour. Can you still use the turmeric? It’s supposed to aid digestion. Let me know how you get on x

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