Pumpkin and Apple Chutney
Tuesday, 2 Oct 2012 11:03 am
| This lovely autumn chutney combines the sharp taste of Bramley apples with the sweetness of pumpkin and is perfect with strong cheeses or cold chicken. |
| Makes: Approx. 4 x 500g Kilner type jars
Ingredients
1.4 kg/3lb pumpkin
4 firm tomatoes, roughly chopped
500g/1lb 2oz Bramley apples, peeled and roughly chopped
1 onion, finely chopped
125g/4½oz raisins, sultanas or mixed dried fruit to taste
125g/4½oz soft light brown cane sugar
2 tsp salt to taste
1 tsp ground mixed spice (or ground ginger / cloves according to taste)
1 tsp ground black pepper
750ml/1¼pints cider vinegar (or red wine vinegar)
bunch of fresh herbs, such as thyme or tarragon
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Pictured on pumpkin bread with soft cheese
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Preparation
- Preheat the oven to 170C to sterilise the jars (see below).
- With a large knife cut the pumpkin in half and scoop out the seeds and remove the pumpkin’s skin Chop the flesh into small cubed pieces, approx. 15mm/half inch across.
- Place all the ingredients, except the herbs, in a large saucepan or preserving pan. Bring to the boil, before reducing the heat to a simmer.
- Simmer gently, uncovered, for about 30-45 minutes until the pumpkin is tender.
- While the pumpkin is cooking, sterilise the jars.
Thoroughly wash 4 x 500ml kilner type jars in hot soapy water, rinse well in boiling water and turn upside down to drain. Transfer to the oven and heat for about ten minutes, or until thoroughly dry.
- Roughly chop the fresh herbs, and add to the pumpkin while stirring to combine.
- Spoon the chutney into the hot, sterilised, glass jars.
This chutney is at its best if stored for 2-3 weeks in a dark dry cupboard or pantry. This allows time for the flavours to mature. The chutney can also be stored in a cool dry place away from direct sunlight for up to 6 months if unopened. Once opened, store the chutney in the fridge and consume within two weeks.
Fine tune the taste with the herbs and spices.
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