Wednesday, February 15, 2012

Pumpkin (and fruit) Chutney recipe - YUM!

Pumpkin (& fruit) Chutney

By Joanna Farrow

Modified by Iskashitaa's AZ Refugee Project VISTA team from Phx and Tucson- "Fun with Fruit for VISTAs"


  • 2 lbs. uncooked pumpkin, deseeded
  • 4 local torpedo onions or the equivalent of one large yellow onion, chopped
  • ¼ cup chopped dried apples after rehydration
  • 1¼ cup mixture (if possible) of raisins, halved dried cherries & chopped dried figs
  • 1 ¾ cups local cactus, citrus or pomegranate vinegar
  • 1 ½ cups light brown sugar
  • 1 ½ oz fresh ginger, grated using micro planes
  • 2 teaspoons salt
  • 1 tsp ground coriander
  • 1 cinnamon stick, and or cinnamon powder
  • Zest of one medium orange directly into pot
  • 4 loquat halves without seed or sepals
  • 4 torpedo onions or the equivalent of one large yellow onion

Pumpkin station: bowl for pumpkin meat, bucket or large container with garbage bag for compost, tablecloth, cutting boards

Chopping station knives, bowl for compost, bowl for loquats, tablecloth, cutting board

Take ½ blue Cinderella pumpkin (precooked). Cut into chunks or scoop out half of a pumpkin meat without skin or seeds, or stringy fibers into pot or bowl. Set aside or bring to kitchen for chutney cooking.

Defuzz washed loquats and deseed loquats and halve -only small amounts needed for each batch.

Cooking instructions:

In bottom of large, heavy-based saucepan put 1 tbsp of oil and lightly saute onions. Add all the remaining ingredients and precooked pumpkin. Bring to a boil, stirring frequently. Reduce the heat and cook gently, uncovered, for about 15 minutes until the chutney is thick and pulpy. To check whether the chutney is cooked, draw a wooden spoon through the mixture, it should leave a clean trail on the base of the pan that slowly disappears. Spoon the chutney into sterilized jars and lids. Store in a cool place for a month before using.

Makes 2½ lbs- 5 ½ pint jars.

No comments:

Post a Comment