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.

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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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