Pumpkin chutney

Name: Pumpkin chutney
Yield: Makes about 1.2kg/2lb 10oz
Ingredients: 2 kg/4 lb 7 oz pumpkin/squash, deseeded and cut into large pieces; 2 kg/4 lb 7 oz pumpkin/squash, deseeded and cut into large pieces; 200 g/7 oz onions, finely diced; 1 tbsp olive oil; 1 red chilli, cored, deseeded and finely chopped; 400 g/14 oz light muscovado sugar; 500 ml/17½ fl oz cider vinegar; ½ tsp black pepper

Preparation info

Makes about
1.2
kg

Difficulty
Easy

Appears in

The Jam Maker's Garden

By Holly Farrell

Published 2017

About

This is probably the chutney I am most proud of in this book. With its sweet pumpkin (or squash) flesh, and just a hint of heat from flecks of red chilli, it is perfect with a mature cheddar and just about every other kind of sandwich you can think of.

Ingredients

2 kg/4 lb 7 oz pumpkin/squash, deseeded and cut into large pieces

Vegan
Gluten-free
Summer
Autumn

Method

Preheat the oven to 180°C/350°F/gas mark 4.
Put the pumpkin pieces on a baking tray and cover with foil. Roast for around 30 minutes