Pumpkin & Apple Chutney

Pumpkin & ShedThis is the recipe that I specially devised to showcase the wonderful pumpkins that a beautiful young lady, Matilda, grew on her allotment. I was fortunate to have been given a good trug-ful and gave her some piccalilli and a jar of this to say thank you.

The other main ingredient is apples, and we have plenty of those literally kicking about! Whilst we use loads of apples for Cider Sunday, I always keep some back for recipes like these…

As with a traditional chutney, these fruits and vegetables are slowly simmered in vinegar, sugar and spices. I hope you’ll find that this seasonal combination, warmed with chilli, evokes memories of bonfires, hot dogs and falling leaves…

Makes around 15 jars

1.5kg Pumpkin, peeled and diced

1.5kg Apple, peeled and diced

1kg Onions, peeled and diced

1kg Granulated Sugar

1ltr White vinegar

500g Raisins

8 Cloves of Garlic, peeled and crushed

1tbsp Mustard Seeds

1tbsp Coriander Seeds

1tbsp Ground Cloves

1tbsp Ground Cinnamon

1tbsp Turmeric

1tbsp Ground Ginger

1/2 tbsp Chilli Flakes


  1. Place all ingredients in a large preserving pan and start off over a low heat.
  2. Slowly bring to a simmer, giving it an occasional stir to ensure even distribution of sugar and spices.
  3. Allow to simmer for 4 hours until the chutney has reduced in volume and the consistency is thick. Keep an eye on it throughout so that it doesn’t burn/catch on the bottom.
  4. Pot it up in warm sterilized jars and keep for a couple of months before using.


  1. I love making chutneys,I use the pumkins and add red wine for xmas,but I try this recipe,

    • Sounds great Sue, let us know how you get on!

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