Pumpkin & Ginger Chutney
This sunshine-coloured chutney is packed with flavour and is the perfect way to use up in-season pumpkins.
1 kg pumpkin, seeded, peeled + diced finely
2 large onions finely diced
3 tablespoons fine sea salt
2 apples peeled, cored + finely diced
300 ml apple cider vinegar
55 g crystallised ginger finely chopped
4 cloves garlic finely chopped
1 tsp finely grated ginger
2 tsp ground coriander
1/2 tsp dried chilli flakes
Combine pumpkin, onion and salt in a large bowl and mix well. Cover and store in the fridge overnight.
The following day, drain well and place into a large pot along with the remaining ingredients. Bring to the boil, reduce to a simmer and cook, stirring often for 1 hour or until thickened and some of the pumpkin has started to break down. Make sure you stir often in the last 10 minutes to prevent the bottom from catching and burning.
Pour into sterilized jars, screw on lids and set aside until cold. The jar tops should have sucked down as the chutney cools within the jar, if some haven’t, store in the fridge and use within a month. Otherwise, this chutney will store in a cool dark place for up to 12 months. Refrigerate once opened and use within a month
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