Recipe: Pumpkin and Cranberry Chutney – #vegan

Pumpkin and Cranberry Chutney

 

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Prep time

1 hour

Cook time

2 hours

Total time

3 hours

 

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

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

3.5.3226

EthiVegan by Edward Daniel

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Love.

Edward x

Edward Daniel | Vegan Chef