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Chunky Pumpkin Chutney …say that 3 times fast!

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Chunky Pumpkin Chutney …..great way to use up pumpkins from the patch!

Chunky Pumpkin Chutney … say that 3 times fast! It’s a great fall condiment and the perfect way to use up any fresh pumpkin flesh you have like from making a Jack-O-Lantern. If you don’t know what a chutney is here’s the scoop (no pun intended).

Thanksgiving pumpkin cranberry chutney condiment
Served with cream cheese on warm pumpkin bread, Pumpkin chutney is a tantalizing condiment that will add a whole new dimension to your fall meals.

What the heck is a Chunky Pumpkin Chutney?

Technically Chutney is a sauce used in the cuisine of India that includes such forms as a spicy coconut dip, a tomato relish, a ground peanut garnish, or a cucumber, yogurt, and mint dip.  But Chutney got Anglo-sized because India was a British colony at one time. In the English version, Chutney uses tart fruits such as sharp apples, damson plum pickles, or rhubarb with some granulated or brown sugar included.  Vinegar was added to the English version to help with a longer shelf life like jams, jellies, and pickles.  Its popular in English pub fair and is often accompanies cold meats, and cheddar cheese.   My dad came to this country from England so I grew up with a passionate love for chutney that most Americans might not have.  My personal favorite manufactured chutney is Crosse & Blackwell Genuine Major Grey’s Chutney.

Pumpkin Chutney being served as the condiment with a plate of fall roasted vegetables for a perfect vegan meal

The Best Chutney is the Chutney you make yourself!

I love chutneys of all kinds. They add so much to an ordinary, ho-hum meat entrée. And I love making my own Chutney.  There’s nothing like the satisfaction of preserving food you have grown yourself so this is a great way to keep the goodness of the sugar pumpkins we grew in the garden in use all winter and spring. This Chunky Pumpkin Chutney Recipe is great for the fall.  The colors, the flavor…. Try this scrumptious chutney with your holiday meals or try it as a wonderful homemade gift for Christmas giving.

This recipe will require processing by the water bath canning method. We have a water bath canning tutorial here – (See Dilly Beans Tutorial for water bath canning method)

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Best Pumpkin Chutney Recipe

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A refreshing addition to any meal with a meat entrée and it’s great served with cheddar cheese too!

  • Author: The Wilderness Wife
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: 3-4 pints 1x
  • Category: Condiment - Relish
  • Cuisine: Anglo-Indian

Ingredients

Scale
  • 2 1/2 c. cider vinegar
  • 1 c. sugar
  • 1 c. brown sugar
  • 2 tbsp. salt
  • 3 1/4 c. fresh pumpkin meat, peeled, seeded and chunked
  • 2 c. ripe tomatoes, peeled and chopped
  • 1 c. onions, peeled and sliced
  • 1/4 c. dried cranberries
  • 2 cloves garlic, chopped
  • 2 tsp. each ground ginger, black pepper, and allspice
  • Pinch of ground cloves
  • Pinch of nutmeg
  • 1 tsp. ground mace

Instructions

  1. In a large saucepan, place vinegar, salt, and sugars. Bring to a boil and stir until sugars and salt are completely dissolved.
  2. Reduce heat and add the remaining ingredients. Cook slowly, gently stirring occasionally, until the chutney is thick. Cook till the pumpkin chunks are tender but do not overcook, or the pumpkin chunks will lose their shape.
  3. Pour the chutney into hot, sterilized jars and seal with lids. Process in a hot water bath for 20 minutes. (See Dilly Beans Tutorial for water bath canning method- link in article above) Yield: 3-4 pints.

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Comments

  6. Maggie says

    This sounds wonderful and truly unique for me to try on my Switzerland friends. We have a ton of pumpkins here to buy, so I am truly excited on trying this recipe!

    Reply

  8. Michelle says

    This looks amazing! I can’t wait to try the recipe. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

    Reply

  12. Miz Helen says

    I don’t think I have ever had Chunky Pumpkin Chutney, but it sure sounds good. I can’t wait to make this recipe. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    Reply

  28. Savannah says

    How unusual! I am going to try this and will pin your recipe. I am stopping by from Growing Home. I am hosting a Pumpkin Delights recipe series in a few weeks. If you’d like to include this recipe send me an email and I’ll provide more information.

    Reply

  29. [email protected] says

    It’s impossible to say that quickly 3 times, but I sure think I could enjoy it fast. Look so good and I have never had before. Thanks for sharing your inspiration with Sunday’s Best – you helped make the party a success!

    Reply

  31. Marci Smith says

    I found your blog through the weekly Wednesday blog hop. Can’t wait to try your recipes. They look tummy filling delicious! I’m now following you. 🙂
    Marci…www.lifewithjoys.blogspot.com

    Reply

    • Sheryl T says

      I’m an “old school” cook! Nothing overly fancy or outrageous! When I watch some of these TV chefs, it seems like they are always trying to out do each other with exotic ingredientsor starnge fad techniques like “deconstructing”. Definitely not my style!

      Reply

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