EASY PUMPKIN CHUTNEY
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
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 CHUTNEY
Provided by Food Network
Categories condiment
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
SPICED PUMPKIN CHUTNEY
Provided by Nigella Lawson
Categories condiments
Time 1h15m
Yield 2 1/2 pints
Number Of Ingredients 9
Steps:
- Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
- Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
- While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 410 milligrams, Sugar 53 grams, TransFat 0 grams
NIGELLA LAWSON'S SPICED PUMPKIN CHUTNEY
Categories Condiment/Spread Broil Christmas Thanksgiving Vegetarian
Yield 6 jars
Number Of Ingredients 13
Steps:
- Sterilize your jars. Peel and seed the pumpkin then cut very small diced squares. Peel and finely chop the onions and apples. Put all the ingredients into a large wide sauce pan and bring to a boil, while stirring to dissolve the sugar. Simmer over a medium heat for about one hour, by which time the chutney will have thickened and the pumpkin will become tender. The timing for this process can vary according to the pumpkin, so watch the pan after 45 min. Cover loosely if the chutney is thickened, but the pumpkin is still not soft. Spoon into sterilized jars, put the lids on and let cool completely.
CRANBERRY PUMPKIN CHUTNEY
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
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.
SPICY SQUASH & APPLE CHUTNEY
The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar
Provided by Jane Hornby
Categories Condiment
Time 1h25m
Yield Makes 2kg (4 x 500g jars)
Number Of Ingredients 14
Steps:
- Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
- Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
- Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
- Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
- Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.
Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.1 milligram of sodium
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