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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.

Spicy Pumpkin & Cranberry Chutney

Spicy Pumpkin & Cranberry Chutney is a great recipe to use up the insides of your Halloween pumpkin. Make some now & it will be nicely matured in 6 weeks, just in time to serve with cheese & cold meats over Christmas. If you make an extra batch you’ll have a few Christmas gift items for family & friends.
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Course: Afternoon Tea, Jams, Pickles, Chutneys, Sauces, Dips & Spreads, Lunch, Side Dish
Cuisine: British
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 90 servings
Calories: 38kcal
Author: Sarah James
servings

Equipment

  • Slow cooker or Crock Pot ( optional )
  • Large preserving pan or saucepan
  • Large saucepan lid or similar big enough to cover preserving pan
  • Ladle
  • 4 x 450g Sterilised jam jars
  • Adhesive jam or chutney labels.

Ingredients

  • 1 kg pumpkin or squash diced
  • 400 g apples about 3 medium apples
  • 500 g onions diced about 3 medium onions
  • 1 tsp chilli flakes
  • 1 tsp crushed coriander seeds
  • 1 tbs mustard seeds
  • 1 tsp turmeric
  • 1 small cinnamon stick
  • 25 g fresh ginger grated
  • 1 tsp sea salt
  • 500 ml apple cider vinegar
  • 500 g caster/superfine sugar
  • 200 g dried cranberries
Metric - US Customary

Instructions

Stovetop method

  • Add the diced pumpkin or squash, apples and onion along with the spices, sea salt and grated ginger to a large preserving pan.
  • Pour in the apple cider vinegar, give it a good stir and slowly bring to the boil.
  • Cover with a lid and simmer for 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 1½ to 2 hours, stirring 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 into sterilised jars.
  • Wipe the jars with a warm damp cloth. Label when cold with Spicy Pumpkin & Cranberry Chutney and the date.

Slow Cooker / Crockpot method

  • Follow Stovetop method steps 1 and 2. Carefully transfer contents of pan to your slow cooker and cover with its lid.
  • Cook on High for 1 hour before stirring in the sugar and cranberries.
  • Replace the slow cooker lid but this time prop it open a little with a wooden spoon or spatula and 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.
  • Ladle into sterilised jars.
  • Wipe the jars with a warm damp cloth. Label when cold with Spicy Pumpkin & Cranberry Chutney and the date.

Video

Notes

  • The recipe makes approximately enough to fill 4 x 450g jars.
  • Keep at least 2 weeks before eating. 
  • Spicy Pumpkin & Cranberry Chutney will keep for up to a year stored in a cool dry place.
  • Once opened, use within four weeks.
  • Serve with cheese, cold meats or your favourite burger.
  • 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.
  • Nutrition information is approximate and meant as a guideline only.
Serving: 20g | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 59mg | Fiber: 1g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg