Best 7 Pumpkin Ginger Chutney Recipes

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Embark on a culinary journey with our tantalizing Pumpkin Ginger Chutney, a delightful condiment that seamlessly blends sweet, savory, and spicy flavors. This versatile chutney serves as an ideal accompaniment to an array of dishes, including grilled meats, roasted vegetables, and even your favorite cheese platter.

For those with a penchant for heat, our Spicy Pumpkin Ginger Chutney offers a fiery kick that will ignite your taste buds. Conversely, our Mild Pumpkin Ginger Chutney caters to those who prefer a milder experience, allowing the natural sweetness of the pumpkin to shine through.

For a chutney with a smoky twist, our Roasted Pumpkin Ginger Chutney incorporates the rich, earthy flavors of roasted pumpkin, adding an extra layer of complexity to this classic recipe.

Lastly, our Pumpkin Ginger Chutney with Dates and Almonds introduces a delightful combination of sweet and crunchy textures, with the addition of plump dates and crunchy almonds adding a touch of elegance to this delectable condiment.

Check out the recipes below so you can choose the best recipe for yourself!

PUMPKIN CHUTNEY



Pumpkin Chutney image

This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.

Provided by Brian Holley

Categories     < 4 Hours

Time 1h45m

Yield 6 jars

Number Of Ingredients 8

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Steps:

  • Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
  • Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
  • ladle the chutney into hot sterilised jars and seal.
  • Ready to eat in four weeks and will keep for 2 years.

PUMPKIN CHUTNEY



Pumpkin Chutney image

Provided by Food Network

Categories     condiment

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 17

1 pound pumpkin flesh, preferably a sweet type pumpkin
2 tablespoons good quality extra-virgin olive oil
1/2 large onion, preferably Walla Walla, Maui or other sweet onion
1 clove garlic, well minced
3 tablespoons white vinegar
3 quarter-size slices fresh ginger
Dash cayenne pepper, or to taste
1 teaspoon ground mustard
1/2 cup brown sugar
1/2 cup apricot jam
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup raisins
1/4 teaspoon ground allspice
1 lemon, juiced
1 red chile, any kind or your preference, leave whole and pick out after cooking
Brie cheese

Steps:

  • Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!
  • Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.

PUMPKIN-GINGER CHUTNEY



Pumpkin-ginger Chutney image

My mother gave me this recipe a few years ago, she found it in her local newspaper, it is a sweet chutney and goes very well with chicken and turkey. The original recipe uses brown sugar but I use the white, this way you keep the wonderful pumpkin color. You can leave out the chilli pepper and use approx 4 oz fresh grated ginger instead of the crystallized.

Provided by PetsRus

Categories     Chutneys

Time 1h40m

Yield 5-7 jars

Number Of Ingredients 14

4 lbs cleaned pumpkin, cut into ½ inch chunks
1 large red onion, finely chopped
1 apple, grated
1 pear, finely chopped
3 ounces raisins
1 1/2 tablespoons minced crystallized ginger
20 ounces white sugar
1 cinnamon stick
1 pinch ground cloves
1 red chili pepper, seeded finely chopped
1 teaspoon salt
ground black pepper
400 ml cider vinegar
1/2 cup water

Steps:

  • Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary.
  • Remove the cinnamon stick.
  • Put in clean hot jars, seal and label when cold.
  • Keep in cool dark place, once opened keep in the fridge.

CRANBERRY PUMPKIN CHUTNEY



Cranberry Pumpkin Chutney image

It's a waste to throw out carved jack-o'-lanterns after Halloween, so I decided to make a pumpkin chutney with them. After trying a few recipes, I came up with this one, and it has become a family favorite. It's delicious, especially with turkey, chicken, ham or roast pork. -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 5 half-pints.

Number Of Ingredients 11

3-1/2 cups cubed fresh pumpkin
2 cups white vinegar
1 cup chopped onion
1 cup chopped peeled ripe pears or apples
1 cup packed brown sugar
1 cup fresh or frozen cranberries
1/2 cup cider vinegar
1/4 cup dried cranberries
2 tablespoons canning salt
2 teaspoons each ground ginger, cinnamon, allspice and pepper
Dash ground turmeric

Steps:

  • In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, until slightly thickened and pumpkin is tender, 1 to 1-1/4 hours., Carefully ladle hot mixture into 5 hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.

SPICED PUMPKIN CHUTNEY



Spiced Pumpkin Chutney image

Provided by Nigella Lawson

Categories     condiments

Time 1h15m

Yield 2 1/2 pints

Number Of Ingredients 9

1 2 1/2-pound pumpkin, peeled and seeded
2 medium onions, finely chopped
2 small red chili peppers, seeded and finely chopped
2 cups light brown sugar
2 teaspoons pumpkin pie spice
2 teaspoons ground cloves
1 teaspoon salt
3 tablespoons minced fresh ginger
2 1/2 cups white wine vinegar

Steps:

  • Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
  • Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
  • While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 410 milligrams, Sugar 53 grams, TransFat 0 grams

SPICY SQUASH & APPLE CHUTNEY



Spicy squash & apple chutney image

The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar

Provided by Jane Hornby

Categories     Condiment

Time 1h25m

Yield Makes 2kg (4 x 500g jars)

Number Of Ingredients 14

4 tbsp rapeseed, vegetable or sunflower oil
2 large onions , finely chopped
100g piece of ginger , peeled and thinly shredded
1 fat red chilli , deseeded and finely chopped
15 cardamom pods , bashed open
2 long cinnamon sticks , snapped in half
1 tbsp black mustard seeds
2 tsp cumin seed
4 fat or 6 smaller garlic cloves , peeled and sliced
1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
1 tsp ground turmeric
500g light soft brown sugar
300ml cider vinegar

Steps:

  • Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
  • Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
  • Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
  • Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
  • Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.

Nutrition Facts : Calories 28 calories, Fat 1 grams fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.1 milligram of sodium

EASY PUMPKIN CHUTNEY



Easy pumpkin chutney image

Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows

Provided by Good Food team

Categories     Buffet, Condiment, Lunch, Snack, Supper

Time 1h5m

Yield Makes about 1.2 litres/2 pints

Number Of Ingredients 5

2.7kg pumpkin , peeled, deseeded and diced
3 oranges
2 lemons
500g light muscovado sugar
600ml cider vinegar

Steps:

  • Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
  • Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.

Nutrition Facts : Calories 51 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

Tips:

  • For the best flavor, use fresh pumpkin and ginger. If using canned pumpkin, make sure it is unsweetened.
  • If you don't have a food processor, you can grate the pumpkin and ginger by hand. Just be sure to grate them finely.
  • To make the chutney spicier, add more ginger or a pinch of cayenne pepper.
  • If you want a sweeter chutney, add more sugar or honey.
  • The chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Pumpkin ginger chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for serving with grilled chicken or fish, roasted vegetables, or even as a spread for sandwiches. With its sweet and spicy flavor, pumpkin ginger chutney is sure to be a hit at your next party or potluck.

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