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Autumn spiced pumpkin chutney

Smother on a cheese sarnie or use in place of traditional pickle.

Ingredients

  • 1 large pumpkin or 1.5kg leftover uncooked pumpkin
  • 550g Bramley cooking apples (about 2 medium), peeled and roughly chopped
  • 2 eating apples or pears, peeled and roughly chopped
  • 1 onion, peeled and diced
  • 125g raisins or sultanas, or other dried fruit
  • 125g light brown soft sugar
  • 2 tsp table salt
  • 1 tsp ground black pepper
  • 1 tsp mixed spice
  • 750ml cider or white wine vinegar

Method

  1. Cut the pumpkin flesh into 1cm cubes. Place the pumpkin and remaining ingredients into a large pan and mix well.
  2. Bring to the boil, then reduce the heat. Simmer gently, uncovered, for 45-60 minutes, or until the pumpkin is tender and the chutney has thickened.
  3. Preheat the oven to its lowest temperature. Wash 4 x 500ml glass jars with glass lids in hot, soapy water. Rinse and dry thoroughly. Remove the rubber seals. Place the jars on a baking tray and put in the oven for 10 minutes to sterilise.
  4. Using a ladle or small jug, fill the warm jars with hot chutney. Seal the lids shut. Label the jars to show their contents and the date the chutney was made. For best results store in a cool, dry, dark place for at least 2-3 weeks, or up to 6 months, before using. Once opened, store in the fridge and use within 2 weeks.

Goes well with...

Moscatel De Valencia Rosé

Moscatel De Valencia Rosé

"A naturally sweet Rosé. Fresh & grapey, lower in alcohol than most dessert wines"

Perfect with..."A perfect match when served chilled for fruit salad or summer pudding"

Grape:
Muscat
Country:
Spain
Price:
Under £5
Region:
Valencia
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4 Serves 4 people
20 Preparation time of 20 mins
60 Cooktime for 60 mins
10
Calories
0.5%
2g
Sugar
2.2%
0g
Fat
0%
0g
Saturate
0%
0g
Salt
0%
of your Guideline Daily Amount (GDA)

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