Pumpkin Chutney Workshop

You will need:

Pumpkin, medium sized, or squash (750g) peeled and cubed

Curry powder, 2 teaspoons

Soft brown sugar, 2 tablespoons

Light brown sugar, (250g) or 1½ cups

Salt and pepper, pinch

Raisins, (250g) or 1½ cups

Cooking apples, (250g) or 1½ cups

Onion, (250g) or 1 ½ cups, peeled and roughly chopped

Apple cider vinegar, (450ml) or 2 cups

Ginger, 2 ½ cm chunk peeled and grated

Cooking equipment (baking tray, oven, pot, knife, chopping board, spoons, sterilised jars, labels, pen, fabric, string, fabric scissors)

Pumpkin Chutney

Taken from ‘thespruceeats.com’ by Elaine Lemm


A chunky Christmas classic, this chutney will cheer up a plate of leftovers in no time! It’s a great gift idea for the festive season and batch cooking this treasure means you’ll have plenty left over for your own pantry.

Roasting the pumpkins in the sugar and spices will create a delicious caramelised flavour to add to your base of vinegar, ginger and apples.  Your kitchen will smell divine and your final preserve will be spicy, rich and fruity, what’s not to like?

Heat the oven to 190c 375f.

Prepare the pumpkin by peeling it and scooping out the seeds and stringy parts inside (set aside for the compost and dry the seeds to grow later in the year). Cut the flesh into large chunks and place them in a baking tray lined with Greece proof paper.

Sprinkle over the curry powder and soft brown sugar followed by a pinch of salt and pepper. Coat the pumpkin chunks by rolling them around in the sugar and spices. Roast for 20-25 minutes until the pumpkin browns but is still slightly firm. Set aside.

Whilst the pumpkin is roasting, prepare the rest of the chutney by putting all the remaining ingredients into a pan and gently stir with a wooden spoon.  Gently bring the mixture to a slow boil and let it simmer there for 20 minutes, stirring occasionally.

Once the pumpkin has cooled, add it to the pan and lower the heat to keep the chunks from turning to mush.  Cook for another 15 minutes until the chutney is thick and glossy in texture.

Remove from the heat and, after one last stir, allow the chutney to stand for ten minutes.  Spoon the contents into pre-sterilised jars (a run through the dishwasher is enough to do this, or dip them into boiling water with tongs and leave to dry) and leave to cool.  

Once cooled, label the jars, decorate the tops with recycled fabric circles tied up with string, and store in cupboard for up to a year.  Once opened keep in the fridge and enjoy!

Health benefits of pumpkin chutney:

Source: ‘Healing Foods’ by Neal’s Yard Remedies

Pumpkins help fight inflammation, lower risk of heart disease and stroke, promote bowel regularity, and support a healthy pregnancy

Onions have a powerful antibiotic action, help lower cholesterol, and feed good bacteria in the gut.

Spices possess powerful antioxidant and antibiotic qualities, and benefit digestive health.

Pepper aids digestion, stimulates appetite, helps detoxify the body, eases lung and bronchial infections, relieves shock and stress, and can even halt cancer…respect!

Chillies help remove toxins from the body, help lower cholesterol, reduce appetite cravings, and help clear congestion.

Ginger has powerful anti-inflammatory oils, helps alleviate arthritic pain and reduces symptoms of nausea.

Raisins are an effective prebiotic, feeding good bacteria in the gut.

Apples help balance blood sugar levels, tackle diarrhoea and constipation, help strengthen bones, and help lower cholesterol