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spoon in jar of chutney

Pumpkin and Apricot Chutney

Karon Grieve
This super easy recipe for pumpkin chutney is perfect on toasties, with curry, roast meats, BBQ and a cheeseboard too
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course chutney
Cuisine American
Servings 4 jars
Calories 317 kcal

Ingredients
 

  • 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
Metric - US Customary

Instructions
 

  • 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

Video

Notes

I got 4 x 200ml jars of pumpkin chutney from this recipe.
Let your chutney mature for 2 weeks before using.
Your chutney will keep for up to a year in a cool dark place. Once opened store in the fridge and use within a month
Calories shown are per jar

Nutrition

Calories: 317kcalCarbohydrates: 79gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 23mgPotassium: 838mgFiber: 3gSugar: 68gVitamin A: 11146IUVitamin C: 22mgCalcium: 92mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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