Gluten-Free Spicy Pumpkin And Apple Chutney Recipe
Indulge in the rich, warming flavours of this homemade gluten-free Spicy Pumpkin and Apple Chutney – a delicious condiment that transforms ordinary meals into something really special.
Equipment
- Measuring Jug
- Chopping Board
- Sharp Knife
- Frying pan
- Oven Proof Dish
- 4 500g Sterilised Jars
- 4 Jar Labels
Ingredients
- 2 Large white onions
- 100 g Fresh ginger peeled and finely chopped (4 cm)
- 1 Red chilli, deseeded and finely chopped
- 15 Cardamom pods bashed open
- 2 Long cinnamon sticks, snapped in two
- 1 tbsp Black mustard seeds
- 2 tsp Cumin seeds
- 4 Large garlic cloves peeled and crushed
- 1 kg Pumpkin peeled and cut into sugar cubed pieces to size and then roasted
- 500 g Bramley apples peeled and cut into sugar cubed size pieces (3 large)
- 1 tsp Ground Turmeric
- 500 g Brown sugar
- 300 ml Cider vinegar
Instructions
- Peel and chop the pumpkin into bite-size pieces. Finely chop the chilli.
- Put the pumpkin pieces into the oven proof dish with the chilli, and roast at 200℃ for 1 hour.
- Fry the finely chopped onions, ginger, chilli, bashed cardamom, mustard and cumin seeds together in the pan for around five minutes, keep stirring to prevent it sticking and burning.
- Add in crushed garlic, roasted pumpkin and apples and stir for 10-15 minutes until all are soft.
- Stir in Turmeric and brown sugar, letting it melt in.
- Pour in the vinegar, add cinnamon sticks and season with 1 teaspoon salt, bring back to a boil and simmer for 30 minutes stirring regularly. Will be done when thick and brown.
- Spoon the chutney into the sterilised jars, label and store them in a cool dark place for up to 6 months.
- Once opened keep in the fridge and use within 6 weeks.
Nutrition
Calories: 719kcalCarbohydrates: 176gProtein: 6gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 53mgPotassium: 1580mgFiber: 9gSugar: 145gVitamin A: 21477IUVitamin C: 53mgCalcium: 257mgIron: 6mg
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