Ingrediants:

750g 1cm diced pumpkin
500g sugar
400ml cider vinegar
1 large onion, chopped
2 tsp dried chilli flakes
1 tsp paprika
80g fresh ginger
1 tsp cinnamon powder
50g sultanas
400g apple, peeled and 1cm diced
1 tbsp oil
Handful of pumpkin seeds (optional)

Method:

  1. Put the oil in a pan with the chilli flakes, cinnamon, fresh ginger (and pumpkin seeds if adding).
  2. Heat through being careful the spices don’t burn.
  3. Add the chopped onion and cook through for 5 mins, then add the vinegar, sultanas and sugar.
  4. Stir until boiling and the sugar dissolves. A
  5. dd the pumpkin and apple and cook until the chutney is thick and the pumpkin is cooked through (this could take 2 hours).
  6. Taste and vary spices according to your liking, then jar in to dry, clean jars and start decorating your label! Happy Pumpkin preserving!


This recipe was kindly donated to the #PumpkinRescue campaign by Rubies in the Rubble.


Click here for more recipes.



Win a signed copy of High Fearnley-Whittingstall's new book

For a chance to win a signed copy of the much anticipated book, Love Your Leftovers, share your top pumpkin or squash recipe on Facebook using #PumpkinRescue, or if you’re not on Facebook pop it in an email to hello@hubbub.org.uk.

Keep up to date with the #PumpkinRescue on TwitterInstagram & Facebook