Easy Pumpkin Chutney Recipe
Savory, sweet, tart, and spicy, this Pumpkin Chutney is a perfect addition to your Thanksgiving and holiday table. It also makes a great gift for family and friends. This chutney is delicious served with cheese and crackers and pairs well with curries, meats, and veggies.
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I have always been a huge fan of homemade chutney, like this pumpkin chutney. It is so tasty. So versatile. It pairs well with so many other foods, though I have found myself in a chutney coma, eating it out of the pan, over the sink, too many times!
This chutney is gluten-free and vegan. It can be customized to fit dietary needs and personal preferences. My mom avoids sugar, so I make a refined sugar-free version for her, with a zero-calorie sweetener. If you prefer a sweeter chutney, then lower the amount of vinegar and chili powder or cayenne powder used. Like it spicy? Then add in a little more chili powder.
This pumpkin chutney is packed with a delicious blend of flavours. And, it is so quick and easy to make. All you need is 12 ingredients, one pan, and about 12 minutes!
What is the secret to a good chutney?
Some say a good chutney is the perfect blend of sweet, savory, tart, and spicy. In my opinion, the secret to a good chutney is tasting the mixture often. This lets you decide what the perfect blend of sweet, savory, tart, and spicy is for you. Tasting it often can help you adjust the ingredients used accordingly.
How do you make this pumpkin chutney?
This is a quick and easy chutney recipe. You don’t need a blender or immersion blender for this, unless you used fresh cooked pumpkin chunks.
Step 1: I used pumpkin puree, so the only prep I had was to peel and finely dice the onion and garlic.
Step 2: Then I added the garlic and onion to a pan with the oil in it, and set it on the stove. I turned the stove to low heat and let the onion and garlic saute for about 5 minutes. I stirred this often so this mixture would not burn.
Step 3: Then, I added in the remaining ingredients: the pumpkin puree, sweetener, vinegar, coriander, smoked paprika, cinnamon, cayenne, salt, and pepper. After a good stir, I placed a lid on the pan and let this mixture simmer for about 3-4 minutes. As the heat is set to low, this mixture should not come to a boil.
Step 4: After 3-4 mins, turn the stove off and take the pan off the heat. Let the chutney cook to room temperature.
Step 5: Then, spoon the chutney into a jar and place it in the fridge or enjoy at room temperature with crackers, cheese, meats, or vegetables
Storage
This chutney can be stored in a jar with a tight seal in the fridge for up to a month. Oftentimes, this chutney tastes better on day 2 or 3 than it did on day 1.
Serving suggestions
I love this pumpkin chutney with some cheese and crackers.
I have also found that it pairs well with chicken. And served on the side of a plate with yellow rice and edamame curry.
It is delicious with veggie balls, roasted vegetables, turkey balls, pork, and chicken.
A smear of pumpkin chutney can transform burgers and sandwiches into an epic creation.
I hate to admit this, but sometimes, I have eaten this chutney (and several others) with a spoon from the pan the chutney was cooked in, over the sink!
What are the common mistakes to avoid when making chutney?
The type of vinegar used. I prefer white vinegar, red wine vinegar, or apple cider vinegar. Malt vinegar or balsamic vinegar tends to be too overpowering in a chutney recipe.
Too many spices. While I am a huge fan of spices, when it comes to chutney, too many spices or too much of the spices used can detract from the delicate balance of flavors.
The stove temperature. When making chutney, it is better to cook the ingredients on low heat. And, stir the mixture often. This helps keep the chutney from burning.
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!
Love Chutney? Then check out these other chutney recipes:
Ingredients
- 1 tbsp. olive oil or avocado oil
- 1 cup 100% pure pumpkin puree
- 1/2 an onion (approx. 1/2 cup)
- 3 cloves garlic (approx. 2 teaspoons grated)
- 2 tbsp. Zero-calorie sweetener (or maple syrup, honey, or brown sugar)
- 2 tbsp. white vinegar
- 1/4 tsp salt or more to taste
- 1/4 tsp pepper or more to taste
- 1 tsp coriander
- 1 tsp smoked paprika
- 1/2 tsp cinnamon
- 1 tsp chili powder or cayenne
Instructions
- Peel and finely dice the onion and garlic.
- Then, add the diced garlic and onion to a pan with the oil in it, and set it on the stove. Turn the stove to low heat and let the onion and garlic sauté for about 5 minutes, stirring often so this mixture does not burn.
- Then, add the pumpkin puree, sweetener, vinegar, coriander, smoked paprika, cinnamon, cayenne, salt, and pepper. Stir well. Place a lid on the pan and let this mixture simmer for about 3-4 minutes.
- After 3-4 mins, turn the stove off and take the pan off the heat. Let the chutney cool to room temperature.
- Then, spoon the chutney into a jar and place it in the fridge or enjoy at room temperature with crackers, cheese, meats, or vegetables.
We’ve made homemade chutney a couple of times, but I’ve never made a version with pumpkin. This is so festive for the season! And we do love a good charcuterie board this time of the year, so I can see this being a fun addition. Thanks for the inspiration!!
I made this chutney on Saturday and, as of yesterday, I don’t have any leftovers! This is amazing. We made pita wraps with this chutney, roasted chicken, and some greens and loved them. Thank you for this.