Pumpkin and Cranberry Chutney

by Edward Daniel

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.

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Edward x

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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.


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