And just like that we’re already halfway through the year, I don’t mean to alarm you but it’s less than 6 months until we reach 2020! How is that even possible? Every year I hope things might slow down long enough for me to catch my breath, create recipes for this site and actually have the time to share them… but as I’m sure you’ve noticed by my lack of posting, yeah that hasn’t happened, yet. Along with a bunch of different projects I have on the go, a lot of what kept me busy over Autumn was tackling our abundance of homegrown fruit and vegetables. I’m not complaining as I know how lucky we are to have access to this much food, but wowzers it really does swallow up your life for a few months as you chop, cook, bottle, freeze, juice, dry all the things!
I’ve long been an avid preserver, having bottling my first pears at school (after years of watching my mum do the same) I remember being so proud of my perfectly labeled jars that I couldn’t bring myself to actually open and enjoy them until many months (possibly years, my memory is foggy on this one) later. I love nothing more than seeing shelves of homegrown goodness laden with jars and while we eat most of what I preserve, I also love having some on hand to give as thank you gifts to friends and family as well.
Pumpkin + ginger chutney
Ingredients
- 1 kg pumpkin (approx. 1/4 large crown) seeded, peeled + diced finely
- 2 large onions finely diced
- 3 tablespoons fine sea salt
- 2 granny smith apples peeled, cored + finely diced
- 300 g (1 1/2 cups) unrefined raw sugar
- 500 ml (2 cups) apple cider vinegar
- 75 g (1/2 cup) raisins
- 55 g (1/3 cup) crystallised ginger finely chopped
- 4 cloves garlic finely chopped
- 1 tablespoon finely grated ginger
- 1 tablespoon yellow mustard seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon dried chilli flakes
Instructions
- Combine diced pumpkin, onion and salt in a large bowl and mix well. Cover and store in the fridge overnight.
- The following day, drain well and place into a large pot along with the remaining ingredients. Bring to the boil, reduce to a simmer and cook, stirring often for 1 hour or until thickened and some of the pumpkin has started to break down. Make sure you stir often in the last 10 minutes to prevent the bottom from catching and burning.
- Pour into sterilized jars, screw on lids and set aside until cold. The jar tops should have sucked down as the chutney cools within the jar, if some haven’t, store in the fridge and use within a month. Otherwise, this chutney will store in a cool dark place for up to 12 months. Refrigerate once opened and use within a month
10 Responses
YUM!
Very 🙂
Thanks for this one! This golden goodness looks just delicious! Could you add some turmeric to give it even more colour?
I also love to make the most of anything in abundance. Just about to make some of your preserved lemons before they all fall off & roll away! Also will freeze zest & juice – so many lemons!! Yum!
Oh yes, adding a little turmeric would be awesome in this recipe! I’m patiently waiting for our lemons to ripen, they’re still a few weeks off x
Oooh I love this post and so inspired by your passion for preserving!! Can’t wait to make this <3
I love channeling my late Nanas passion for preserving 🙂
I’m definitely making this… looks and sounds divine. Such a change from brown chutneys.
I’m intrigued by the crackers too… are these one of your recipes Emma? A seedy cracker would be a great addition to my repertoire (we like your chickpea crackers).
I love both your cook books and recommend them to many friends. They always ask which one to buy… my answer is simple… you are missing out if you don’t have both 🙂
Haha, thanks SO much! That’s usually my answer when people ask me too, I couldn’t choose between the two! Re: the crackers, they’re a grain-free version of The Life Changing Crackers from My New Roots (website). They’re great. I will try and share my version someday…
This looks amazing. Do you also make the crackers? They look delicious as well. 🙂
Thanks! I do, they’re a grain-free version of The Life Changing Crackers from My New Roots (website). They’re great. I will try and share my version someday…