Pumpkin and Cranberry Chutney
Prep time
Cook time
Total time
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.
Author: Edward Daniel
Recipe type: Chutney, Condiment
Cuisine: Vegan, Paleo, Paleovegan
Serves: 4 jars
Ingredients
- 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
Instructions
- 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.
- Transfer the ingredients to a large stainless-steel saucepan. Bring to the boil, stirring frequently to dissolve the sugar.
- Simmer uncovered for about 2 hours, stirring occasionally so that the fruit does not stick.
- Remove the bay leaves, and pot into sterilised warm jars and seal.
- Store in a dark space for about a month before using.
- Once open, keep refrigerated
