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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.  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.

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.

Kitchen Shed Top Tip  –  Ways to use Spicy Pumpkin & Cranberry 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 !
5 from 9 reviews

Spicy Pumpkin & Cranberry Chutney

November 3, 2015
: About 4 x 450 g jars
: 20 min
: Easy

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.

By:

Ingredients
  • 1 kg (2.2 lb) pumpkin or squash diced into 1 cm cubes
  • 400 g (about 3 medium) apples diced into 1 cm cubes
  • 500 g (about 3 medium) onions diced
  • 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
Directions
  • Step 1 Add the diced pumpkin or squash, apples and onions to a large saucepan/preserving pan along with the spices and cider vinegar and give it all a big stir.
  • Step 2 Cover with a lid and bring slowly to the boil, stirring occasionally.
  • Step 3 Leave the lid on and simmer on a low heat for about 30 minutes.
  • Step 4 Remove the lid and take off the heat. Stir in the sugar and cranberries.
  • Step 5 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.
  • Step 6 The chutney is ready when the liquid has reduced and the pumpkin and cranberries look plump and glossy.
  • Step 7 Ladle the hot chutney into warm sterilised jars and seal with screw top lids rather than cellophane covers.
  • Step 8 The chutney will keep for up to a year stored in a cool, dry place away from direct sunlight. Serve with cheese, cold meats or your favourite burger.
  • Step 9 Slow Cooker Method: Follow recipe to Step 2 before carefully transferring the hot contents of your pan into your slow cooker and place on the slow cooker lid.
  • Step 10 Carefully transfer the contents of your pan into your slow cooker, place on the slow cooker lid and cook on high for 1 hour.
  • Step 11 Remove the slow cooker lid, add the sugar and cranberries and stir.
  • Step 12 Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula (see photo)
  • Step 13 Cook on High for 5 to 6 hours.
  • Step 14 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 until the pumpkin and cranberries look plump and glossy.

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.

 

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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.

Looking for more ways to use those pumpkin innards? Try this beautiful Pumpkin Pie Jam! Laced with pumpkin pie spice and a touch of ginger, a taste of Autumn all year round! Great with cheese, use as an ingredient in your baking & make pumpkin pie, cupcakes, muffins or cookies.

 

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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