Ingredients with Measurements:
- 2 cups fresh cranberries
- 2 cups pumpkin, peeled and diced
- 1 cup brown sugar
- 1 cup apple cider vinegar
- 1/2 cup raisins
- 1/2 cup chopped onion
- 1/4 cup crystallized ginger, chopped
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
Special equipment needed:
- Large saucepan
- Wooden spoon
- Sterilized jars with lids
Step-by-step instructions:
1. In a large saucepan, combine all the ingredients except for the water.
2. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture comes to a boil.
3. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the chutney thickens and the pumpkin is tender.
4. If the chutney becomes too thick, add water, a tablespoon at a time, until the desired consistency is reached.
5. Remove from heat and let cool for 10 minutes.
6. Ladle the chutney into sterilized jars, leaving 1/2 inch of headspace.
7. Wipe the rims of the jars with a clean, damp cloth and seal with the lids.
8. Process the jars in a boiling water bath for 10 minutes.
9. Remove the jars from the water and let cool completely before storing.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-40 minutes
Temperature:
- Medium heat for cooking
Serving size:
- Makes about 4 cups of chutney
Nutritional information:
- Calories: 120 per 1/4 cup serving
- Fat: 0g
- Carbohydrates: 31g
- Protein: 0g
- Fiber: 1g
- Sodium: 75mg
Substitutions for ingredients:
- Fresh cranberries can be substituted with frozen cranberries.
- Brown sugar can be substituted with white sugar or honey.
- Apple cider vinegar can be substituted with white vinegar or red wine vinegar.
- Raisins can be substituted with dried cranberries or chopped dates.
- Crystallized ginger can be substituted with fresh ginger, grated.
Variations:
- Add chopped apples or pears for a fruity twist.
- Substitute pumpkin with butternut squash or sweet potatoes.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Use a wooden spoon to stir the chutney to prevent the ingredients from sticking to the bottom of the pan.
- Adjust the sweetness and acidity to your taste by adding more sugar or vinegar.
- The chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the chutney in sterilized jars with tight-fitting lids.
- Keep the jars in a cool, dark place for up to 1 year.
Reheating instructions:
- Reheat the chutney in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the chutney in a small bowl alongside roasted turkey or ham.
- Use the chutney as a topping for crostini or crackers.
- Spoon the chutney over a block of cream cheese and serve with crackers.
Garnishes:
- Sprinkle chopped fresh herbs, such as parsley or cilantro, over the chutney before serving.
- Top the chutney with a dollop of sour cream or Greek yogurt.
Pairings:
- Serve the chutney with roasted meats, such as turkey, ham, or pork.
- Use the chutney as a condiment for sandwiches or burgers.
- Pair the chutney with cheese, such as brie or cheddar.
Suggested side dishes:
- Serve the chutney alongside roasted vegetables, such as Brussels sprouts or sweet potatoes.
- Pair the chutney with a simple green salad dressed with vinaigrette.
Troubleshooting advice:
- If the chutney is too thin, continue to simmer until it thickens to the desired consistency.
- If the chutney is too thick, add water, a tablespoon at a time, until the desired consistency is reached.
Food safety advice:
- Always use sterilized jars and lids to prevent contamination.
- Process the jars in a boiling water bath to ensure they are properly sealed.
Food history:
- Chutney is a condiment that originated in India and is made with a variety of fruits, vegetables, and spices.
Flavor profiles:
- The cranberry and pumpkin chutney is sweet, tangy, and slightly spicy with a hint of ginger and cinnamon.
Serving suggestions:
- Serve the chutney at room temperature or slightly warmed.
- Spoon the chutney onto a small plate or bowl for easy serving.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A