Ingredients
- 1 kg pumpkin, peeled and chopped into 1cm pieces
- 4 large onions, again peeled and chopped into roughly 1cm pieces
- 250 g Demerara sugar
- 2 large Bramley apple, chopped into 1cm pieces
- 3 medium red peppers, chopped into 1cm pieces
- 200 g plump sultanas
- 500 ml cider vinegar
- 500 ml apple juice
- 4 tbsp fresh ginger, (heaped) finely chopped
- 12 whole black peppercorns
- ½ tsp chilli powder
- 2 tsp ground cumin
- salt to taste
Instructions
- Salt the pumpkin and leave it in a colander overnight.
- Rinse well the next day.
- Add all the ingredients together and cook over low heat until it has a thick but soft consistency.
- Season well and store in jars.
- It will store in the fridge for one week.
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Nutrition Facts
Spicy Pumpkin Chutney
Amount per Serving
Calories
2716
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Sodium
149
mg
6
%
Potassium
7846
mg
224
%
Carbohydrates
656
g
219
%
Fiber
39
g
163
%
Sugar
516
g
573
%
Protein
28
g
56
%
Vitamin A
96877
IU
1938
%
Vitamin C
608
mg
737
%
Calcium
620
mg
62
%
Iron
20
mg
111
%
* Percent Daily Values are based on a 2000 calorie diet.
