Spiced Pumpkin Chutney

Name: Spiced Pumpkin Chutney
Yield: 2 pints
Ingredients: 1 2 ½-pound pumpkin, peeled and seeded; 2 medium onions, finely chopped; 2 small red chili peppers, seeded and finely chopped; 2 cups light brown sugar; 2 teaspoons pumpkin pie spice; 2 teaspoons ground cloves; 1 teaspoon salt; 3 tablespoons minced fresh ginger; 2 ½ cups white wine vinegar

By Nigella Lawson

Published September 30, 2003

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: AT MY TABLE; Welcoming Autumn Jar by Jar

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:2½ pints

1 2 ½-pound pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chili peppers, seeded and finely chopped
2 cups light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
2 ½ cups white wine vinegar

Ingredient Substitution Guide

Preparation

Step 1
Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
Step 2
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.)
Step 3
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.