The simple pumpkin chutney resembles a sweet and sour pumpkin mustard. It keeps for a long time in the fridge and is ideal as a gift for Christmas. This sweet and sour pumpkin jam is very simple and perfect served with vegetables, cheeses or just spread on crackers or whole-grain bread.
The only requirement is to choose an excellent Delica or Mantua pumpkin, and the goodness will surprise you. Mine was a Mantua pumpkin, one of the best pumpkins, known since the time of the Gonzagas, although initially it was food meant for animals. Then, when famine struck, even the higher classes realized how good pumpkin was.
Here are two very nice Mantuan proverbs:
L’è mei na fèta ad sùcca in pace che n’arost in guera (“It is better to have a slice of pumpkin in peace than a roast in war”) and Cun sùcca e fasoei as tira su i fioei (“With pumpkin and beans, you raise children”).
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- Difficulty: Very easy
- Cost: Very cheap
- Cuisine: Italian
Ingredients for Preparing the Simple Pumpkin Chutney
- 14 oz Mantua pumpkin
- 7 oz peeled tomatoes
- 7 oz white onions
- 0.88 oz raisins (organic)
- 8 oz brown sugar
- 1 tsp fine salt
- 1 tsp fresh ginger
- 1 clove garlic (grated)
- 1 pinch nutmeg (ground)
- 7 oz apple cider vinegar
How to Prepare the Simple Pumpkin Chutney
Wash the pumpkin, peel it even with a potato peeler, cut it into pieces, remove the seeds, and chop it into small pieces.
Put the pumpkin in the pot, add the well-washed raisins, apple cider vinegar, ginger, garlic, peeled tomatoes, chopped and drained of juice, thinly sliced onion, brown sugar, and nutmeg.
Add the salt, stir, close the pot, and bring to a boil over medium heat. Then reduce the heat to a minimum, even with a heat diffuser, and cook for about one hour and ten minutes, stirring occasionally until the chutney is ready. It should be thick like jam.
At this point, if you wish, you can immediately transfer into sterilized jars up to half a cm from the rim, seal well, and turn the jar upside down until it cools.
You will see that the jar is vacuum sealed. Otherwise, let it cool and store in the refrigerator for up to a week.
Pour all the ingredients as above into the bowl, cook for 50 minutes at 212°F and a few minutes varoma, check if it has become like jam otherwise continue cooking for a few more minutes. Then proceed as above.
How to Store Simple Pumpkin Chutney
As mentioned above, if you have vacuum-sealed it in sterilized jars, you can store it for up to six months, otherwise, use it within a week, max 10 days.
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