Make a versatile chutney to accompany many dishes.


  • 1.2 kg pumpkin
  • 700 g bramley apple
  • 600 g peeled tomato (or tinned tomatoes)
  • 250 g diced onions
  • 4 cloves crushed garlic
  • 100 g sultanas
  • 1 nugget of fresh ginger
  • 2 tblsp sea salt
  • 700 g white sugar
  • 3 chopped red chilli (deseeded)
  • 1 tsp allspice
  • 1 tblsp cumin, coriander, turmeric (all ground)
  • pinch nutmeg
  • white pepper
  • 750 ml white malt vinegar


  • Peel the pumpkin and remove the pulp and seeds. Cut the flesh into small even chunks. Peel the apple and core, again cut into small even chunks.
  • Place all ingredients into a heavy based pot and bring to the boil, reduce the heat and simmer 1 1/2 to 2 hours, or until the mixture is thick but not too dry.
  • Pour the hot chutney into warm sterilized pots seal and store.
  • The chutney will mature with age, do not use for 1month minimum.
  • How to use!
  • With cream cheese and crackers.
  • As a base for vinaigrette.
  • A spoonful to finish a risotto.
  • A spoonful to finish pilaf rice.
  • With baked potato.
  • A spread for sandwiches (cheese and ham).
  • With cocktail sausages.
  • A glaze for roast gammon.
  • A spoonful with roast pork or duck.
  • Added to a stir-fry.
  • Mixed with mayonnaise for a dip or to dress beef burgers.
  • To dress a vegetable salad.

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