Pumpkin Chutney
Leftover pumpkin? Here’s how to use it.
Ingredients
- 3 cups (400 g) pumpkin, finely diced
- 1 onion, chopped
- 2 tbsp (30 ml) olive oil
- 1 cup (250 ml) water
- 2 apples, peeled and diced
- 1 cup (250 ml) white vinegar
- 3/4 cup (165 g) sugar
- 1 tsp curry powder
- 1 tsp red pepper flakes
- 2 whole cloves
- 2 cardamom pods
- 1 cinnamon stick, 2 inches (5 cm) long
Instructions
- In a pot over medium heat, soften the pumpkin and onion in the oil. Add the water and bring to
- a boil. Cover and simmer over medium heat for 10 minutes.
- Add the remaining ingredients and bring to a boil. Simmer, uncovered, over medium heat for
- 35 minutes or until the pumpkin is tender.
- Remove the cloves, cardamom and cinnamon. Let cool, cover and refrigerate until the chutney is completely chilled.
Leftover pumpkin? Here’s how to use it.