Best Pumpkin Chutney Recipe

Chunky Pumpkin Chutney in white serving bowl set on brown wooden table. To the left is a piece of pumpkin bread with cream cheese and chutney spread on it.

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


Units 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


  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.