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
PUMPKIN CHUTNEY
This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.
Provided by Brian Holley
Categories < 4 Hours
Time 1h45m
Yield 6 jars
Number Of Ingredients 8
Steps:
- Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
- Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
- ladle the chutney into hot sterilised jars and seal.
- Ready to eat in four weeks and will keep for 2 years.
PUMPKIN CHUTNEY
This pumpkin chutney is sweet, savory, and nicely spiced. One of my favorite chutneys, this is especially great for an autumn-themed dinner party or Thanksgiving.
Provided by ThePumpkinQueen
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h20m
Yield 64
Number Of Ingredients 9
Steps:
- Place pumpkin in a pan, cover liberally with salt, and leave overnight. The following day, drain and rinse under cold water.
- Place ginger and peppercorns on a piece of muslin and tie together with kitchen twine to make a spice bag.
- Combine pumpkin, apples, shallots, raisin, sugar, vinegar and spice bag in a saucepan over medium-low heat. Cook until pumpkin is soft and chutney has thickened, about 1 hour. Remove and discard spice bag.
- Spoon chutney into sterilized jars, cover with lids, and allow to cool to room temperature. Store in the refrigerator.
Nutrition Facts : Calories 36.3 calories, Carbohydrate 9.4 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.5 g, Sodium 6.5 mg, Sugar 6.4 g
PUMPKIN-GINGER CHUTNEY
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
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.
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
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.
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.
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- The following day, tip the raisins into a small bowl, cover with 200ml boiling water and set aside to soak for 15 minutes. Meanwhile, rinse and drain the pumpkin and put it into a preserving pan or a very large saucepan (minimum 6-litre capacity), with the onions, apples, glacé ginger, garlic, chillies, coriander, mustard seeds and grated root ginger. Add the raisins and their soaking water, too.
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- Stir in the sugar over a low heat until it dissolves. Increase the heat to medium and cook for about 40 minutes until thickened, stirring often towards the end to prevent sticking – squash larger pieces of pumpkin with the back of a wooden spoon. When the chutney is ready, a wooden spoon drawn through it will leave a trail for 30 seconds before filling in again. Add more salt if needed.
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- Heat 2 teaspoons sesame or gingely oil in a kadai. Add 2-3 dried red chilies and saute well. Add gram dal/channa dal and saute till the dal turns golden brown.
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- Combine diced pumpkin, onion and salt in a large bowl and mix well. Cover and store in the fridge overnight.
- The following day, drain well and place into a large pot along with the remaining ingredients. Bring to the boil, reduce to a simmer and cook, stirring often for 1 hour or until thickened and some of the pumpkin has started to break down. Make sure you stir often in the last 10 minutes to prevent the bottom from catching and burning.
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