Spiced Pumpkin Chutney Recipes

SPICED PUMPKIN CHUTNEY

Steps:

• Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
• Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
• While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

PUMPKIN CHUTNEY

Steps:

• Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
• Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
• ladle the chutney into hot sterilised jars and seal.
• Ready to eat in four weeks and will keep for 2 years.

EASY PUMPKIN CHUTNEY

Steps:

• Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
• Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.