Pumpkin and Cranberry Chutney
Recipe type: Chutney, Condiment
Cuisine: Vegan, Paleo, Paleovegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 jars
Pumpkin and Cranberry Chutney is just one of those luscious additions to any curry or main dish which just needs a little lift or contrast. I love how the bitterness of the cranberries softens as they become infused with the sugar.
  • 1kg pumpkin flesh, chopped
  • 900g unrefined raw cane sugar
  • 250g cranberries
  • 150g sultanas
  • 1 medium apple, skinned and chopped
  • 1 onion, chopped
  • 450ml malt vinegar
  • 150ml apple cider vinegar
  • 1 lemon, juice
  • 8 grapes, juice
  • 25g rock or sea salt
  • 1tsp ground pepper (I use red pepper but any will do)
  • ½ inch fresh ginger
  • ½ tsp nutmeg, ground
  • 4 bay leaves
  • 400g tomatoes
  • 6tbs olive oil
  1. Place all the ingredients in a large bowl. Combine well. Cover with a clean cloth and leave overnight. Note that the sugar will naturally sink to the bottom but don’t worry about that.
  2. Transfer the ingredients to a large stainless-steel saucepan. Bring to the boil, stirring frequently to dissolve the sugar.
  3. Simmer uncovered for about 2 hours, stirring occasionally so that the fruit does not stick.
  4. Remove the bay leaves, and pot into sterilised warm jars and seal.
  5. Store in a dark space for about a month before using.
  6. Once open, keep refrigerated
Recipe by EthiVegan by Edward Daniel at https://www.ethivegan.com/recipepumpkin-and-cranberry-chutney-vegan/