Chutney puts spice in pumpkin better than pie

It’s fall’s favorite flavor. But foods seasoned with “pumpkin-pie spice” (on my palate at least) usually prove sweeter than any pie and deficient in the spice department.

Not so with this chutney, strong on fresh chilies and ginger with an extra dose of cloves to go with the pumpkin-pie spice. White vinegar mitigates the sweetness of brown sugar.

Recipe testers for the Pittsburgh Post-Gazette advocate this as a candidate for Thanksgiving favorite. Offer it as a dip for crackers or spread it on toast. Find more chutney recipes in this blog’s previous post and the current edition of A la Carte.

Tribune News Service photo

Spiced Pumpkin Chutney

2 1/2-pound pumpkin, peeled and seeded

2 medium onions, peeled and finely chopped

2 small red chili peppers, stemmed, seeded and finely chopped

2 cups light-brown sugar

2 teaspoons pumpkin-pie spice

2 teaspoons ground cloves

1 teaspoon salt

3 tablespoons peeled and minced, fresh ginger

2 1/2 cups white-wine vinegar

Dice the pumpkin. Place in a wide saucepan with remaining ingredients. Mix well.

Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, for 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover and cook as needed.)

While chutney cooks, sterilize 2 (1-pint) canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

— Recipe from “Kitchen” by Nigella Lawson.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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