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Hot & Spicy Pumpkin Chutney

Hot & Spicy Pumpkin Chutney recipe image
This Hot & Spicy Pumpkin Chutney is a vibrant, complex condiment that perfectly balances the earthy sweetness of pumpkin with the sharp tang of malt vinegar and the heat of yellow peppers. The addition of dark raisins and brown sugar creates a rich, molasses-like depth, while fresh ginger and garlic provide an aromatic punch. Ideal for cutting through the richness of curries, roasted meats, or cheese boards, this chutney offers a sophisticated twist on traditional fruit preserves. It is an excellent project for autumn harvests, allowing you to preserve the season's bounty in jars that store beautifully for months.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 5
Calories: 62.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Hot & Spicy Pumpkin Chutney is a vibrant, complex condiment that perfectly balances the earthy sweetness of pumpkin with the sharp tang of malt vinegar and the heat of yellow peppers. The addition of dark raisins and brown sugar creates a rich, molasses-like depth, while fresh ginger and garlic provide an aromatic punch. Ideal for cutting through the richness of curries, roasted meats, or cheese boards, this chutney offers a sophisticated twist on traditional fruit preserves. It is an excellent project for autumn harvests, allowing you to preserve the season's bounty in jars that store beautifully for months.
Ingredients
  • 4 cup Pumpkin pulp (from about one 1-inch pie pumpkin)
  • 1.5 cup Dark brown sugar
  • 1.25 cup Malt vinegar
  • 0.5 cup Coarsely chopped onion
  • 0.5 cup Coarsely chopped dark raisins
  • 3 whole Hot yellow peppers, seeded and chopped
  • 2 tbsp Minced garlic
  • 2 tbsp Minced ginger
  • 1 tsp Salt
Directions
  1. 1
    Wash the pumpkin, cut it into large pieces, and scrape out the seeds.
  2. 2
    Place pumpkin pieces in a large saucepan and cover with water.
  3. 3
    Bring to a boil and simmer gently for 20 minutes or until the pumpkin is tender.
  4. 4
    Drain the water and remove the rind from the pulp.
  5. 5
    Mash the pulp until it reaches a uniform consistency.
  6. 6
    Measure 4 cups of the mashed pulp into a large stainless steel or enamel saucepan.
  7. 7
    Add the brown sugar, malt vinegar, onions, raisins, peppers, garlic, ginger, and salt.
  8. 8
    Bring the mixture to a boil, then reduce heat and simmer gently for 45 minutes or until thick.
  9. 9
    Prepare a boiling water canner with water and place 5 clean 250 mL mason jars inside over high heat.
  10. 10
    Prepare 2-piece metal lids according to manufacturer's directions.
  11. 11
    Ladle the hot chutney into the hot jars, leaving 1/2-inch headspace.
  12. 12
    Remove air bubbles by sliding a rubber spatula between the glass and food, then readjust headspace if needed.
  13. 13
    Wipe the jar rims to remove any stickiness.
  14. 14
    Center the lid on each jar and apply the screw band just until fingertip tight.
  15. 15
    Place the filled jars in the canner, ensuring they are covered by water.
  16. 16
    Cover the canner, return the water to a boil, and process for 10 minutes.
  17. 17
    Remove the jars and let them cool undisturbed for 24 hours.
  18. 18
    Check jar seals; sealed lids will curve downward.
  19. 19
    Wipe jars, label them, and store in a cool, dark place.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 62.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.4mg1%
Total Carbohydrate 15.6g6%
Dietary Fiber 1.2g5%
Sugars 6.5g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Properly sealed jars can be stored in a cool, dark place for up to 12 months. Once opened, refrigerate and consume within 2-3 weeks.

Safety: Always follow safe canning practices. Ensure jars are clean and hot before filling. The 10-minute processing time is critical for creating a vacuum seal.

Variations: For a milder version, reduce the number of hot yellow peppers or remove the seeds completely. You can substitute apple cider vinegar for malt vinegar, though it will alter the flavor profile slightly.

Tips: Use a "pie pumpkin" or sugar pumpkin for the best texture and flavor. Avoid using large carving pumpkins as they are watery and less sweet.

Keywords: pumpkin chutney, spicy sauce, indian condiment, vegan preserve, canned chutney, pumpkin recipe, malt vinegar, hot peppers, ginger garlic, autumn cooking, jarred sauce, sweet and spicy, homemade chutney
Read it online: https://www.chefs-mate.com/recipe/hot-spicy-pumpkin-chutney/