Spiced Pumpkin and Apple Chutney

Make a versatile chutney to accompany many dishes.


  • 1.20 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


  1. 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.
  2. 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.
  3. Pour the hot chutney into warm sterilized pots seal and store.
  4. The chutney will mature with age, do not use for 1month minimum.
  5. How to use!
  6. With cream cheese and crackers.
  7. As a base for vinaigrette.
  8. A spoonful to finish a risotto.
  9. A spoonful to finish pilaf rice.
  10. With baked potato.
  11. A spread for sandwiches (cheese and ham).
  12. With cocktail sausages.
  13. A glaze for roast gammon.
  14. A spoonful with roast pork or duck.
  15. Added to a stir-fry.
  16. Mixed with mayonnaise for a dip or to dress beef burgers.
  17. To dress a vegetable salad.


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