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Pumpkin Chutney

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.

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Pumpkin Chutney
Based on a classic mango chutney, this is sure to go down a storm with a curry at Halloween!
  • 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
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.
Prep time: Cook time: Total time: Yield: Around 1l of finished chutney

Stay tuned for more Halloween fun over the next week!

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