Pumpkin Chutney Recipe Is Sweet, Savory & Puts a Spin On Fall Sauces/Condiments Appetizers Snacks Fruit Indian Recipes Gluten-free Vegetarian Low Sodium Recipes

Chutney is a condiment that's made with dried or fresh fruit cooked in vinegar, spices and oftentimes some sugar. The fruit spread originated in India where it was used as a condiment for curry dishes. This easy pumpkin chutney recipe puts a fall spin on this fruity recipe.

To make this easy, vegetarian pumpkin chutney recipe you will need malt vinegar, cornstarch, curry powder, nutmeg, ground cinnamon, ground ginger, black pepper, ground mustard, brown sugar, onion, dates and fresh pumpkin (check out the health benefits of pumpkin). The low-sodium chutney cooks on the stovetop and is ready in about 25 minutes.

Use this fall-inspired chutney in curries, on toast, biscuits, English muffins, pancakes, waffles, as part of a charcuterie board, stirred into rice or other grain dishes or on grilled, baked or fried chicken. The possibilities are endless on how to use this delicious fall condiment. It would make a tasty addition to your Thanksgiving table.

Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 30 (makes about 3 8-ounce jars)

Ingredients

• 1 1/4 cups malt vinegar (divided)
• 1 tablespoon cornstarch
• 1 teaspoon curry powder
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground mustard
• 1/2 cup brown sugar (dark or light)
• 1 onion, chopped
• 3 Medjool dates, chopped
• 2 cups diced pumpkin

Recipe Notes

• If you don't have mason jars or canning jars, store the pumpkin chutney in airtight containers.

• This chutney makes great food gifts around the holidays. 

Here's how to make it: 

1. Combine 1/4 cup of the vinegar, the cornstarch, curry powder, nutmeg, cinnamon, ginger, black pepper and ground mustard in a small bowl until smooth. 
2. In a saucepan, heat the remaining 1 cup of vinegar and brown sugar. Stir to dissolve the sugar then add the pumpkin, dates and onion. Gently simmer until soft, about 20 minutes. 
3. Whisk in the cornstarch mixture and cook until the chutney thickens. Pour into clean jars. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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