Fruity Festive Chutney

IMG_1508So you’ve used half of your pumpkin on creating the Caribbean Pumpkin & Habanero pickle – what are you going to do with the rest?  In an attempt to demonstrate that 2 very similar recipes can give oh, so different outcomes, have a go at this!  A wonderful fruity chutney which will be perfect in time for Christmas (if, of course, you can keep it that long), and will leave your kitchen smelling of festive fruitcake, albeit one with a vinegary tang

The emphasis here is on the sweet spices and the fruity flavours, not the heat.  This makes for a mild relish, but a really versatile one.

Satisfaction guaranteed.

TIP: I came across a 250g mixed bag of Jumbo Raisins & Cranberries in Sainsburys – these looked superb and fitted the bill perfectly, but you can use a mix of golden raisins, dried cranberries and normal raisins to taste

Makes about 3 * 1lb jars (1.2ltrs)


  • 600g Pumpkin (peeled weight), diced
  • 300g Apples (peeled weight), peeled, cored & diced
  • 250g Onion, diced
  • 50g fresh Ginger, shredded
  • 1 Chilli (cayenne type), deseeded & finely chopped
  • 250g Golden Raisins, Raisins and Dried Cranberries
  • 450g Soft Brown Sugar
  • 1/2 tsp Allspice
  • 1 tsp Mixed Spice
  • 1 tbsp Mustard Seed
  • 600ml Distilled Vinegar
  • 1/2 tbsp Sea Salt


  • Add all the ingredients into a stainless steel pan and bring to the boil
  • Simmer gently, uncovered for at least an hour, stirring occasionally to prevent the mixture from catching
  • The pickle is ready when the pumpkin is evenly cooked through, the apple broken down and the sauce thickened and sticky
  • Sterilise jam jars – this can be done in an oven or in a dishwasher
  • Boil the jam jar lids in a pan for 5-10 minutes
  • Carefully spoon the cooked pickle into the hot jars and seal with a hot lit
  • Set aside to cool



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