Each week i read what LIZ at Suburbantomato makes and have enjoyed many of her recipes especially anything spicy so this week i thought I'd join in to and share ..................
I think any cook/gardener appreciates surplus produce that is gifted or swapped and these lovely lemons(i can't grow them) and pumpkin are from friends in Mt Beauty (a beautiful part of Victoria)
A month or so ago i made a chutney with one of my only two butternut pumpkins grown this year and was more than happy with the results already finishing 2 jars and giving away a third.
I'm hoping i will have the same results with this pumpkin.
If you are looking for something a little different, enjoy a little bit of spice or have a rare harvest like Barb at thenewgoodlife i think you will love this recipe.
Indian-spiced chutney
900g
butternut pumpkin
seeds
removed,peeled and cut into bite sized chunks.
2
onions finely chopped
225g
cooking apples, peeled,cored and chopped.
3
zucchini halved length-ways and chopped
50g
ready to eat dates, chopped
450ml
cider vinegar
2tbsp
medium or hot curry powder
1tsp
ground cumin
2.5cm
piece of fresh ginger, grated or finely chopped
450g
white or light brown sugar
- Put the pumpkin,onions,apples,zucchini and dates in a preserving pan.Pour over vinegar,add spices and ginger. Mix well.
- Bring to boil then reduce heat and simmer for 40minutes or until thevegetables are soft, stirring occasionally.
- Add sugar,stir until it has dissolved,then continue to cook on a gentle simmer for 1-1 ½ hours or until chutney is thick and the liquid has been absorbed. Stir continuously near the end of the cooking time so that the chutney doesn't catch on the base of pan.
- Ladle into warm,sterilised jars with non-metallic lids making sure there are no air gaps.
Store in a cool dark space for 12 months.
Allow
the flavours to mature for at least 1 month and refrigerate after
opening.
ENJOY!
ENJOY!
Almost every recipe we've read this Thursday fits with our garden harvests. We have three butternuts from last season that we'll use up with your recipe. Thanks.
ReplyDeleteYou might not get many comments from other kitchen cupboard participants because there is a problem with your link on my post. Sorry about that. Maybe you could try linking again.
Your link is working fine now! No need to link again.
DeleteThanks for the link. Although I make a fair bit of chutney I've never made a pumpkin one. I'll have to knick(spelling?) a pumpkin from dads as this sounds great.
ReplyDeleteThat sounds yummy I am going to have to write it down and try it for sure this fall.thanks for sharing
ReplyDeleteI've never made chutney before, thanks for the recipe I'll have to give it a go when I get some pumpkins later in the year.
ReplyDeletePrior to this year i hadn't made much chutney before but i had quite a glut of some produce,plums, zucchini and onions.
DeleteI found it quite easy to make and you can play around a bit with the spices to your taste.
I'm not able to successfully grow pumpkins where we live, but this chutney recipe sounds lovely! Also, how wonderful to receive surplus lemons!
ReplyDeleteYes it was a lovely surprise to receive quite a lot of lemons, i have been busy making marmalade, tomorrows batch, lemon,lime and ginger.
DeleteWhat a great recipe for pumpkin. I'm always looking for something to do with them besides pie and jam. Thanks for sharing and joining in!
ReplyDeleteHi Robin, i tend to make soup or roast pumpkin but iv'e never made jam with them............that would be something new for me.
DeleteI've actually never tried making chutney before but it doesn't sound too tricky for me. It's always inspiring to see how creative people are like you with produce that you have growing and turning it into something delicious to eat. x
ReplyDeleteThanks Catherine for your kind words nice to think I'm a little bit inspiring, for me making chutney much easier that a sponge cake !!
DeleteSounds terrific Andrea, perhaps I'll grow two pumpkins next year, in the mean time I get lots of pumpkin in my vegie boxes (the garden doesn't feed us as much at this time of year) so perhaps I'll have enough to give this one a go. Can I ask what do you team it up with?
ReplyDeleteHi Barb, Iv'e had the chutney many a time with a slice of cheese in a sandwich, also just a dollop on the plate beside rice and curry and also a bit on the plate with salad and sliced cold meats.
DeleteI have never made or tried pumpkin chutney, sounds delicious. Our favourite way to eat it is roasted with garlic, pecans and maple syrup (add last ingredients when pumpkin is beginning to brown and roast until sticky and golden).
ReplyDeleteI have roasted with lots of garlic but Pecans and Maple syrup sound really really really good!!!
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