Easy Pumpkin Chutney Food

PUMPKIN CHUTNEY

Pumpkin Chutney image

Provided by Food Network

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

1 pound pumpkin flesh, preferably a sweet type pumpkin
2 tablespoons good quality extra-virgin olive oil
1/2 large onion, preferably Walla Walla, Maui or other sweet onion
1 clove garlic, well minced
3 tablespoons white vinegar
3 quarter-size slices fresh ginger
Dash cayenne pepper, or to taste
1 teaspoon ground mustard
1/2 cup brown sugar
1/2 cup apricot jam
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1/4 teaspoon ground allspice
1 lemon, juiced
1 red chile, any kind or your preference, leave whole and pick out after cooking
Brie cheese

Steps:

Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!
Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.

EASY PUMPKIN CHUTNEY

Easy pumpkin chutney image

Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows

Provided by Good Food team

Categories Buffet, Condiment, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1.2 litres/2 pints

Number Of Ingredients 5

Ingredients

2.7kg pumpkin , peeled, deseeded and diced
3 oranges
2 lemons
500g light muscovado sugar
600ml cider vinegar

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.

Nutrition Facts : Calories 51 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

PUMPKIN-GINGER CHUTNEY

Pumpkin-ginger Chutney image

My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized.

Provided by PetsRus

Categories Chutneys

Time 1h40m

Yield 5-7 jars

Number Of Ingredients 14

Ingredients

4 lbs cleaned pumpkin, cut into ½ inch chunks
1 large red onion, finely chopped
1 apple, grated
1 pear, finely chopped
3 ounces raisins
1 1/2 tablespoons minced crystallized ginger
20 ounces white sugar
1 cinnamon stick
1 pinch ground cloves
1 red chili pepper, seeded finely chopped
1 teaspoon salt
ground black pepper
400 ml cider vinegar
1/2 cup water

Steps:

Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
Remove the cinnamon stick.
Put in clean hot jars, seal and label when cold.
Keep in cool dark place, once opened keep in the fridge.

CRANBERRY PUMPKIN CHUTNEY

Cranberry Pumpkin Chutney image

It's a waste to throw out carved jack-o'-lanterns after Halloween, so I decided to make a pumpkin chutney with them. After trying a few recipes, I came up with this one, and it has become a family favorite. It's delicious, especially with turkey, chicken, ham or roast pork. -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories Appetizers

Time 1h25m

Yield 5 half-pints.

Number Of Ingredients 11

Ingredients

3-1/2 cups cubed fresh pumpkin
2 cups white vinegar
1 cup chopped onion
1 cup chopped peeled ripe pears or apples
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup cider vinegar
1/4 cup dried cranberries
2 tablespoons canning salt
2 teaspoons each ground ginger, cinnamon, allspice and pepper
Dash ground turmeric

Steps:

In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

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