Pumpkin Chutney

Recipe courtesy Robin White
TOTAL TIME: 1 hr 55 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 4 to 6 servings
LEVEL: Intermediate

ingredients

  • 1 pound pumpkin flesh, preferably a sweet type pumpkin
  • 2 tablespoons good quality extra-virgin olive oil
  • 1/2 large onion, preferably Walla Walla, Maui or other sweet onion
  • 1 clove garlic, well minced
  • 3 tablespoons white vinegar
  • 3 quarter-size slices fresh ginger
  • Dash cayenne pepper, or to taste
  • 1 teaspoon ground mustard
  • 1/2 cup brown sugar
  • 1/2 cup apricot jam
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup raisins
  • 1/4 teaspoon ground allspice
  • 1 lemon, juiced
  • 1 red chile, any kind or your preference, leave whole and pick out after cooking
  • Brie cheese
    • recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!

      Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      MasterChef Canada

      Get Cooking Channel on your TV.