Pumpkin Tomato Chutney

This pumpkin tomato chutney is really wonderful. It is full of fruity flavors, gets its sting from a little dried powder of the Carolina Reaper, the hottest chilli in the world (June 2018) and it can be used to accompany virtually any savory dish. We used the Cinderella Pumpkin but this chutney should work with any other variety of pumpkin as well. It is important though to use a fully ripe pumpkin.  That's why it is quite ok to purchase only half or even a quarter of one of

 this big fruits / vegetables. This way you can have a good look at the fruit flesh and have a better chance to pick a really ripe pumpkin. The fruits develop much more aromas and sweetness when they are fully ripe.


  • 1/4 Cinderella Pumpkin without seeds, weighing 1.55 kg / 3.4 pound, cubed
  • 2 x 410 gram / 13.8 oz cans peeled jam tomatoes, juices drained
  • 3 large onions, diced
  • 7 cloves of garlic, finely chopped
  • 7.5 cm . 3 inch piece of fresh ginger root, finely chopped
  • 250 gram / 8.8 oz palm sugar (optional - use brown sugar instead)
  • 300 ml pineapple vinegar (optional - use dark balsamic vinegar instead)
  • 12 allspice kernels
  • 2 heaped tbsp. salt
  • 1/8 tsp Carolina Reaper chili powder (optional - use 1 tsp. Cayenne pepper instead)  


Pumpkin Tomato Chutney

  • Add all ingredients to a large pot with a lid
  • Switch stove to medium hot heat, stir well, cover with lid and let the chutney ingredients begin to boil
  • Reduce the heat and let the chutney simmer for 30 minutes, stirring it occasionally
  • Increase the heat slightly, remove the lid and let the chutney reduce for 30 minutes or till all ingredients have become soft
  • Use a hand blender to blend the chutney into smooth and thickish consistency.
  • Take off the stove and fill hot in prepared glass jars and swiftly close them with the lids

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