Pumpkin Chutney

Winter squash is abundant right now and makes a perfect base for chutneys as well as the more traditionally recognized pies, soups and casseroles. This chutney is a great way to use pumpkin or other winter squash as it can be served hot or cold, as a relish with meats, or as a topping for brie by itself or en croute, and once completed, it can be canned for later use. There is a fair bit of prep time needed to peel and chop the pumpkin and the other fruits and vegetables, but the actual cooking is straight forward.

Step 1 Ingredients

The accompanying image shows the most common ingredients in Pumpkin Chutneys published on the Web. I omitted some of these added Craisins and Molasses which I did not see in any other recipes I found.

• 3.5 lb pie pumpkin or other winter squash
• 1 lb tart apples (about 3 Apples)
• 3 cup malt vinegar (or half and half Malt vinegar and apple cider vinegar)
• 2 cup packed brown sugar
• 2 tblsp molasses
• 24 dates (about 15 oz)
• 1 sweet onion
• 2 cup crasins
• 2 3” sticks cinnamon
• 8 med cloves garlic
• 3 tblsp ginger mashed
• 2 fresh chili’s
• bunch cilantro
• 6 allspice mashed
• 8 cardamom pods mashed
• 6 oz almond, slivered or broken into small pieces
• At large heavy soup or stew pot
• 12 twelve oz Canning jars or enough jars of another size to hold a total of 18 cups

Processing bath

Comments

[scoochmaroo]

That sounds great!

[dracidephgm]

Thanks! We just had some tonight with thanksgiving dinner.