Sweet and savoury this deliciously spicy pumpkin and apricot chutney is the perfect addition to curries, sandwiches, BBQ, roasts and a cheeseboard too.
Nothing says Autumn more than pumpkins. That gorgeously colourful veggie that heralds Halloween and Thanksgiving and all things cozy and heading towards winter.
Chutney originated in India where it was served alongside curries. Now it is known worldwide and can be made out of any fruits and vegetables.
It’s the preserving in sugar and vinegar with spices that makes chutney a chutney!
Check out my Chutney and Relish section for lots of great recipes.
Obviously, pumpkin is the star of the show here in this pumpkin and apricot chutney but you will also want apricots – dried apricots here, just the type you buy in the supermarket.
Sultanas are the other fruity ingredient plus a bit of chilli for heat and some grated fresh ginger.
Your other ingredients are those chutney basics – sugar (I’ve used brown sugar for it’s lovely caramel flavour) and vinegar (I’ve used cider vinegar).
You can use butternut squash instead of pumpkin in this chutney recipe.
There is nothing difficult to making this pumpkin chutney. It’s not like jam making where you have to get things to an exact setting point.
With chutney you just let everything simmer away till its all cooked.
So throw in all your ingredients and cook for about an hour.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
How to test when chutney is ready
Simply drag your wooden spoon through your pumpkin chutney and if it leaves a clear trail on the bottom of the pan your chutney is ready.
Ladle into sterilised jars.
Mature your chutney
Let your pumpkin chutney mature for 2 weeks before using. This allows it to mellow and lets the flavours really develop.
How much does this recipe make?
I got 4 x 200ml jars of pumpkin chutney from this recipe.
How long does this keep?
Your pumpkin chutney will keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month.
Just look at the photo above for my favourite way to serve this amazing pumpkin chutney – in a grilled cheese sandwich with some salad thrown in too!
Add this pumpkin chutney as a side with curry.
No cheeseboard is complete without some chutney and this is a super tasty one to add to your cheese spread.
Serve pumpkin chutney with roast meats, cold meats, BBQ, burgers and so much more!
Looking for more delicious pumpkin recipes to try? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Pumpkin and Apricot Chutney
- 500 g pumpkin peeled and diced
- 100 g onion chopped
- 1/2 chilli chopped
- 50 g dried apricots chopped
- 50 g sultanas
- 200 g brown sugar
- 1 tbsp ginger fresh ginger grated
- 250 ml cider vinegar
- Heat all ingredients in a large pan gently till sugar has dissolved then raise heat to a boil then lower slightly and cook until everything is mushy and a wooden spoon leaves a clear trail on bottom of the pan when dragged across – about an hour
- pot into sterilised jars