Pumpkin Recipes

Pumpkin Chutney recipe

This yummy chutney is perfect for using up any leftover pumpkin and it is delicious with cold meats and cheeses. You could also make a big batch of this chutney and spoon it into small jars to give away as a food gift for Christmas.


  • 675g pumpkin, peeled and cubed, seeds removed
  • 2 red onions
  • 400ml high-quality apple or pear cider
  • 50g dark brown sugar
  • 25g minced root ginger

Method of Preparation:

  1. Peel and thinly slice the red onions.

  2. Place the pumpkin, onions, cider, sugar and ginger into a pan and bring to the boil.

  3. Reduce to a simmer and cook for one hour, stirring occasionally.

  4. Spoon into a sterilised jar ready for use.

Keep the chutney in a dark cupboard once you've made it and transfer it to the fridge once you open the jar. You can also make this recipe using butternut squash instead of pumpkin.

Author: Laura Young.

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675gabout 24 oz (23.809275 oz based on 0.035273 ounces in a gram)
400mlabout 1 ¾ cups (1.6907 cups based on 236.59 mililitres in a US cup)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)
25gabout 1 oz (0.881825 oz based on 0.035273 ounces in a gram)


Published: August 2, 2011
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