Pumpkin Tomato Chutney
A flavorful pumpkin and tomato chutney with warm spices, perfect for spreading or pairing with cheeses and meats, ideal for autumn gatherings or as a gift.
Ingredients
Instructions
- Peel the pumpkin, discard seeds, and scrape out the center.
- Slice the pumpkin into 2 x 1 x 1/2-inch pieces.
- Peel and slice the tomatoes.
- Peel and slice the onions and press the garlic.
- Crush the peppercorns and allspice berries in a mortar.
- Put all ingredients in a large pan.
- Bring gently to a boil.
- Cook very slowly and stir often.
- When the mixture is jammy, transfer into jars.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg along with the spices. If fresh pumpkin is unavailable, canned pumpkin can be a substitute; however, adjust the sugar as needed since it's often sweeter. For a spicier kick, include a chopped chili pepper. This chutney can be made ahead and tastes even better after a day in the fridge, allowing the flavors to meld.
Serving Suggestions
This Pumpkin Tomato Chutney pairs beautifully with Pulao(Pilaf) or can be served as a condiment alongside Seekh Kabobs. It's also delightful on toasted bread or as a topping for grilled meats. For a vegetarian option, serve it with Chapattis or alongside curried lentils for a complete meal.
Storage & Reheating
Store the chutney in sterilized jars in the refrigerator, where it will keep for up to two weeks. For longer storage, consider canning it using proper methods. To reheat, simply warm it gently in a saucepan over low heat, stirring occasionally to maintain its texture and prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Tomato Chutney contains roughly 543 calories, with 4g protein, 131g carbohydrates, and 1g fat. It is an excellent source of vitamin A (135% of the Daily Value), vitamin C (33% of the Daily Value), and potassium (27% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 2589mg per serving (113% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of squash instead of pumpkin?
Yes, you can use other varieties of squash like butternut or acorn squash. Just ensure they are cooked until tender, as different squashes may have varying cooking times. The flavor profile may shift slightly, but it will still yield a delicious chutney.
How can I adjust the sweetness of the chutney?
If you prefer a less sweet chutney, reduce the amount of brown and white sugar. Start by cutting the sugar by half and taste as you go. You can also balance the sweetness with additional vinegar for tanginess, ensuring to maintain the chutney's overall flavor.
Is it possible to make this chutney spicier?
Absolutely! To add heat, you can include chopped fresh chili peppers or a teaspoon of red pepper flakes during cooking. Adjust the amount based on your spice preference, and taste as you go to achieve the desired level of spiciness without overpowering the other flavors.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).