Spiced Roast Pumpkin Chutney
An easy-to-prepare autumn pumpkin and spice chutney that preserves well for up to one year.
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Instructions
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Preheat the oven. Line a baking tray with greaseproof paper.
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Place pumpkin cubes on the tray, then sprinkle with curry powder, sugar, salt, and pepper; toss to coat evenly.
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Roast for 20 to 25 minutes until browned and slightly firm; set aside.
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Combine all remaining chutney ingredients in a large saucepan and stir.
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Bring to a gentle boil, then simmer for 20 minutes, stirring occasionally, until thickened.
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Add the roasted pumpkin to the pan. Reduce heat and cook for an additional 15 minutes, or until the chutney is thick and glossy and pumpkin chunks remain intact.
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Remove from heat, stir, and let stand for 10 minutes.
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Sterilize six 1 lb./450g jars.
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Fill the sterilized jars to the neck, seal, and cool completely before storing.