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. This recipe is part of the #PumpkinRescue.


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