Pumpkins aren't just for Halloween. If you find yourself craving pumpkin long after their season is over this warming spiced chutney is just the thing for you. 


1 kilo of pumpkin

4 onions

2 tablespoons of olive oil

150g of fruit syrup or coconut sugar

2 bramley apples

4 tomatoes

200g of sultanas

200ml of cider vinegar

1 tablespoon of ground ginger

1 tablespoon of garam masala

1 teaspoon of chilli powder/chilli flakes

1 tablespoon of dried thyme

Salt and black pepper


  1. Set the oven to 200°C/gas mark 5.
  2. Dice the pumpkin and place on a roasting tin with a drizzle of olive oil and a sprinkle of salt. Roast in the oven for 1/2 an hour until softened and golden.
  3. Meanwhile chop the onion and tomatoes into small cubes.
  4. Heat 2 tablespoons of olive oil in a large heavy based pan and add all the ingredients except the vinegar and cook on a low heat.
  5. When the pumpkin is ready add to the mix with the vinegar and cook for a further ½ an hour or until the mix has thickened and is bubbling slowly.
  6. Pour the mix into warm sterilised jars and keep for 4 weeks to mature. 


To sterilize jars soak in warm soapy water. Rinse and place in an oven at 100°C for at least 20 minutes. You will have to boil the lids separately. Alternatively boil the jars and the lids in a large pot for at least 20 minutes