I love Halloween.
There’s something about the dressing up, the opportunities to have lots of fun and of course the food that goes alongside Halloween that I really like. After all, it’s not every day you can dress up like the walking dead and tuck into a pumpkin!
With that in mind, I’ve started thinking about preparations so this week I’ll be sharing a number of posts centred around the ‘big day’. I’ve teamed up with Kilner to bring you two recipes and a crafty project I just know you are going to LOVE.
The first recipe for you is a delicious pumpkin chutney. This is a twist on the classic mango chutney and would be great served as a dip at a party or to dip your poppadoms in if you’re planning a Halloween curry night. I’ve shared this one first because it needs a couple of weeks to mature before eating to enjoy it at its best.
I used a Kilner Preserve Jar for my chutney back in 2014 when I first posted this recipe, but these days I much prefer Ball Preserving Jars. Not only do I find them to be a much higher and more consistent quality product, I also think their quilted jars are beautiful and make excellent gifts.
This chutney is a great way to use up the insides of a pumpkin you’ve scooped out in order to carve it into a lantern. Otherwise, butternut squash will work just as well and tends to be more flavoursome. The recipe is also very versatile, so if you love one of the ingredients in particular feel free to add a bit more; on the other hand, if you HATE one of them then leave it out (though not the pumpkin, I don’t think it would be the same without THAT ingredient!)
For tips on how to sterilise your jars, have a look at the Ball Preserving again.
Pumpkin Chutney
Based on a classic mango chutney, this is sure to go down a storm with a curry at Halloween!
Ingredients
- 1kg pumpkin or butternut squash, diced (prepared weight)
- 1 medium onion
- 1 inch piece ginger, grated
- 3 cloves garlic, grated/crushed
- 500g sugar
- 1 tsp salt
- 1/2 tsp chilli flakes
- 3 cardamom pods
- 5 peppercorns
- 250ml cider vinegar
- 1 tsp black onion seeds
Instructions
1. Crack the cardamom pods open to remove the seeds and discard the shells. Grind the seeds, together with the chilli flakes and peppercorns then toast in a preserving pan or other large heavy-bottomed pan until warm and fragrant.2. Add the rest of the ingredients except the sugar to the pan along with 250ml water and simmer over a medium heat for 30 minutes, stirring frequently.3. Add the sugar to the pan and stir until completely dissolved. Leave to simmer for a further hour, stirring every now and then. If the chutney looks too dry, add a little extra water. If too watery, simmer for longer.4. The pumpkin should be tender at this stage, so now you can decide the texture of the finished chutney. Left as it is, it will be fairly chunky but if you want it to be completely smooth, use a blender to puree it. I wanted it somewhere in the middle, so used a potato masher to break down some of the chunks but left some in.5. Pot up into sterilised jars and leave to cool completely. Store for 2 weeks or so before eating to allow the flavours to mature.
Details
Prep time: Cook time: Total time: Yield: Around 1l of finished chutney
Stay tuned for more Halloween fun over the next week!
What a brilliant way to use pumpkin Kevin. All my recipes for it are sweet, so it's nice to see it's savoury side.
Thanks Stuart. I think chutney needs a veg that has a sweetness to it, so pumpkin was a good option. Glad you like it!
How long does it keep ? and once opened ? looking forward to making it this week, just had butternut squash given to me also going make sweet chilli jam, I am new to making preserves & chutneys so will look forward to some more posts.
It should keep for a good while. If properly sterilised etc it should keep for a year with no problems at all. I love preserving so will no doubt share many more recipes in the future!
Can I use frozen diced pumpkin instead of fresh? Also could I use dried chillies instead if flakes? If so, how many?
I think it would work with frozen. You might need to cook it a little more before adding the sugar if there is excess moisture. As for dried chilli, I'd start with half of one bashed up. Once the sugar is in you can taste and add more if needed š
This looks amazing, I am definitely popping out to get the ingredients! š
Love the look of this Chutney Kevin and a great way to use up lantern leftovers!
Can you can this for a shelf stable product.
Hi Tony! I’m sure you coulf but I’ve never tried it myself so wouldn’t be certain how long to boil it… Perhaps you can find other instructions online?
Hi
Im new to chutney making! How many of the kilner jars that are in the photo will 1L fill?!
Susan
Hi Susan,
If I’m honest, I can’t quite remember the size of the jars in the pictures. It may have been the 0.5l jar which would mean you could fill two.
To be honest, I now much prefer Ball Preserving jars and find them to be a superior product to the Kilner jars. 4 of their quilted crystal jars would be perfect for this recipe and they look really pretty too.
Hope you enjoy the recipe and please do come back to let me know how you get on!
What a fantastic colour.
Wow, this makes a delicious chutney. I had to substitute powdered garlic and ginger for fresh as that is all I had at home and made a half batch as I was low on sugar. I blended it smooth and it really reminds me of mango chutney!
Hi, I have made this every year for the last 3 years and it is superb. Finally got round to saying a big thank you for the recipe. You won’t regret making it.