Spicy Pumpkin & Cranberry Chutney

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Spicy Pumpkin and Cranberry Chutney is a great recipe to use up the insides of your Halloween pumpkin.

Make some now and in six weeks it will be nicely matured, just in time to serve with cheese and cold meats over Christmas. Why not make an extra batch and you’ll have a few Christmas gift items for family and friends.

My pumpkin chutney is spiced with coriander, mustard seeds, turmeric, ginger, cinnamon, a touch of chilli and studded with plump cranberries. It’s a taste of Autumn in a jar.

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Any pumpkin or squash can be used in this recipe giving you a variety of levels of sweetness and flavour. Butternut squash works just as well as pumpkin and will give a slightly firmer texture to your chutney.

If you haven’t made a chutney before you’ll be pleased to hear it’s a lot easier than jam making as there’s no checking for setting point. It’s simply a case of simmering until your chutney is nice and glossy and thick. Instructions are included for the slow cooker and stove top method.

What equipment do I need ?

• You will need a large stainless steel or enamel preserving pan or a heavy based saucepan.
• A saucepan lid or similar, large enough to cover your preserving pan.
• If you are choosing the Slow Cooker method, you will need a slow cooker. I used a 4 to 6 person (4.7 litre) CrockPot.
• A ladle.
• A jam funnel. I prefer to use a stainless steel funnel because the acidity of the vinegar causes it to react more with metals such as aluminium.
• 4 to 6 jam jars with screw top lids. Make sure you are using vinegar proof lids – generally plastic coated on the underside to prevent any acid reaction with metal.
• Adhesive jam or chutney labels.

How to sterilise jars

Sterilise your jars shortly before they are to be used as this minimises the time in which the jars might pick up bacteria and ruin your chutney. Make sure your jars are dry when you come to fill them.

I like to sterilise jam jars in the microwave. Simply clean your jars 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.

Alternatively, wash jars in the dishwasher on a hot cycle.

Always sterilise more jars than you think you will need.

What ingredients do I need ?

For the fruit and veg content of the Spicy Pumpkin Chutney, in addition to pumpkin or squash, you will need apples, onions and dried cranberries.

You will need a good quality vinegar with an acetic acid content of at least 5%. Most reputable brands have at least 5% acetic acid and some even go as high as 8%. If the acetic acid percentage isn’t stated on the label, there’s a fair chance it doesn’t reach the 5% level.

I like to use cider vinegar in a chutney as, unlike malt vinegar, it doesn’t overpower the final flavour.

I’ve used white sugar so as not to drown out the pumpkin colour.

Last but certainly not least, the spices. I’ve chosen spices which pair nicely with pumpkin to give a rounded flavour:

• Fresh ginger root adds a gentle heat.
• Coriander seeds add a warm, aromatic and slightly citrus flavour.
• Yellow mustard seeds (the ones used in mustard) aren’t quite as fiery as black or brown mustard seeds. Giving a warm spice tone as well as slightly sweet.
• Turmeric for it’s earthy sweet taste.
• Cinnamon – a small stick is just enough to give flavour without overpowering the chutney.
• Chilli flakes to deliver a bit more heat. The amount of chilli I use won’t make your eyelids sweat but you can add more for some extra heat or tone it down as you prefer. Amounts are detailed in the recipe card.

How to make Spicy Pumpkin Chutney

Making a chutney couldn’t be easier.

• Make sure you cut your onion, apples and pumpkin into roughly the same size pieces so they cook evenly.
• Cook the onion, apple and pumpkin in the vinegar until soft.
• Add the sugar along with the cranberries and simmer until nice and thick.
• Although you don’t need to watch your chutney quite as carefully as you would a jam, you still need to keep an eye on it. Stir your chutney 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 (see photos).
• Ladle the hot Spicy Pumpkin Chutney into warm sterilised jars and seal with the lids.
• When cold, label as Spicy Pumpkin Chutney and include the date.

How to make Slow Cooker Pumpkin Chutney

Take the heat out of chutney making by letting your slow cooker or CrockPot do the work for you. I love making chutney in my CrockPot, so if you have one, I really recommend using it to deliver a fuss free chutney.

A slow cooker is the perfect appliance for making chutney as the simmering down needs to be gentle. Unlike the stove top method, there’s no need to worry about your chutney catching on the bottom of your pan or of it drying out too much.

• Firstly, the pumpkin, onion, apple, spices and vinegar are brought to the boil in a pan on your stove top before transferring them into the slow cooker.
• The next stage is to cook with the lid on for an hour to soften the pumpkin, onion and apple.
• Lastly, the sugar and cranberries are added and stirred in.
• The slow cooker lid is put back on but this time it is propped open with a wooden spoon or spatula so the chutney can reduce down until it is nice and thick. This process usually takes about 5 hours on the high setting.

How long before I can eat my chutney ?

Spicy Pumpkin Chutney improves as it matures, so leaving it in sealed jars for at least two weeks before sampling is definitely preferred. Despite knowing I should leave chutney to mature, I have opened a jar the day after cooking and it was delicious – with no overpowering taste of vinegar.

Ways to use Pumpkin Chutney

• Use just like any other relish in your favourite sandwich – works particularly well with ham and cheese.
• You can add a tablespoon (or more) to your favourite casserole, stew or tagine.
• Puree a couple of tablespoons, add a little water and use to glaze your Christmas ham or roast.
• Puree a few tablespoons, add a little water and mustard and you’ll have a lovely dipping sauce.
• Spread some on toast, layer over with cheese and grill for a delicious treat.

How long does it last ?

Pumpkin Chutney will keep for up to a year. Once opened, use within 4 weeks.

Store in a cool, dry place away from direct sunlight.

What other recipes can leftover Halloween pumpkin be used for ?

Pumpkin Jam

Yeasted Pumpkin Bread

Squash and Apple Soup

More homemade gift ideas……..

Homemade Chilli Sauce

Homemade Stem Ginger

Homemade Vanilla Extract

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Pin Spicy Pumpkin & Cranberry Chutney for later:

I’m entering Spicy Pumpkin & Cranberry Chutney into a couple of challenges this month:

• The Extra Veg Challenge created by Michelle from Utterly Scrummy & Helen from Fuss Free Flavours & hosted this month by Helen.
• Credit Crunch Munch created by Camilla from Fab Food 4 All & Helen over at Fuss Free Flavours & hosted this month by Elizabeth at Elizabeth’s Kitchen Diary.

And linking to: Fiesta Fridays