John Myers
Pumpkin and Orange Chutney
The perfect pumpkin and orange chutney recipe with a picture and simple step-by-step instructions.
- 750 g Pumpkin cleaned and weighed
- 3 Oranges
- 1 piece Fresh ginger
- 250 g Raw cane sugar
- 9 tbsp White wine vinegar
- 0,5 tsp Salt
- 1 Knife point Cinnamon, allspice, clove powder, chayenne pepper
- I used a Hokkaido pumpkin for this chutney because it doesn’t have to be peeled. However, after the preparation time it was too chunky and I coarsely chopped the chutney with the hand blender. You can of course use any other pumpkin.
- Divide the pumpkin and remove the seeds and fibers. This works best with a spoon. If no Hokkaido then peel, cut into strips and then into small cubes.
- Peel the oranges, also removing the white skin. Cut out the orange fillets between the partitions, collect the leaked juice and use it later. Also cut orange wedges into cubes.
- Peel fresh ginger and grate finely. I took a piece the size of a walnut. If you like it spicier, you can take more.
- Put the pumpkin, oranges with juice, grated ginger, sugar, white wine vinegar and all the spices in a saucepan. Stir and bring to the boil. Let everything cook over a mild heat for approx. 40 minutes. Stir more often.
- Fill into twist-off glasses rinsed with hot water, close immediately and place on the lid for 5 minutes. Then turn it around again and let it cool down.
- The chutney tastes particularly good with poultry.
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