Pumpkin Chutney

pumpkin chutneyA great way to use up the left over pumpkin flesh after Halloween – enjoy with cold meats and cheese, or give as gifts at Christmas.






Makes approx 3.4kg chutney


1.4 kg pumpkin or squash
500g Bramley cooking apples peeled and roughly chopped
1 onion, peeled and diced
125g sultanas
250g light brown soft sugar
2 tsp salt
1 tsp allspice
1 tsp ground black pepper
750ml cider vinegar

large saucepan or preserving pan
sterilised jars (see tip below) and vinegar proof lids or waxed discs & cellophane covers

How to make it

  • Cut the pumpkin or squash in half. Scoop out the seeds with a spoon, then peel. Try to take as thin a layer of peel off as you can. Chop the pumpkin or squash into 1cm cubes.
  • Place the pumpkin or squash and all the remaining ingredients in the large pan. Bring to the boil, then reduce the heat to simmer.
  • Simmer gently, uncovered, for about 45 minutes-1 hour, or until the pumpkin or squash is tender and the chutney is tick and pulpy.
  • Using a ladle or small jug fill the warmed jars with hot chutney. If you have a ‘jam funnel’ filling the jars will be much easier and less messy. If you are using lids seal shut whilst hot, otherwise cover with waxed disc and then top with a cellophane cover when cool. Wipe jars clean with a damp cloth, and don’t forget to label the jars to show their contents and the date the chutney was made.
  • Most chutneys benefit if they are stored for a 3-6 weeks before use.

To sterilise your jars

  • Wash jars in warm soapy water and rinse well, or place in dishwasher. Place clean jars in the oven at 120C for 15 mins. Turn down to lowest setting to keep jars warm ready for filling.

Previous post:

Next post: