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Recipe Detail Page
Pumpkin Orange Chutney
Autumn 2007
The burst of fresh orange is a wonderful way to accent sweet pumpkin. You can decide whether you prefer a chunkier or smoother texture by adjusting the cooking time. If you don't have a sweet pie pumpkin, hubbard squash makes a good substitute. Use this colourful, gently spiced chutney to spruce up roasted turkey or chicken, braised or roasted lamb or pork roast. It also works as a dressing for a grain salad or as an appetizer in toast cups warmed and topped with a touch of creamy blue cheese.
Makes 2 cups (500 mL)
2 cups (500 mL) diced peeled pie pumpkin
½ cup (125 mL) diced red onion
2 whole cloves
One 2-inch (5-cm) cinnamon stick
¼ tsp (1 mL) kosher or sea salt
½ cup (125 mL) water
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) cider vinegar
½ cup (125 mL) chopped seedless orange, juices reserved
2 tbsp (25 mL) Grand Marnier or other orange-flavoured liqueur
1. Warm a 2 cup (500 mL) canning jar by filling with hot water. Set aside.
2. Combine pumpkin, onion, cloves, cinnamon stick, salt and water in a saucepan. Bring to a boil over medium-high heat; reduce heat, cover and simmer for about 3 minutes or until pumpkin is starting to soften.
3. Stir in sugar and vinegar. Increase heat to medium-low and simmer, uncovered, stirring occasionally, for about 5 minutes or until pumpkin is just fork tender and liquid is syrupy (for a chunky texture) or for about 10 minutes or until pumpkin is starting to break down (for a smoother texture). Stir in orange and any juices and liqueur; simmer for 3 minutes or until orange starts to release juices. Discard cloves.
4. Empty jar and pour hot chutney into jar, inserting a narrow spatula gently into jar to remove air bubbles. Let cool. Cover and refrigerate for at least 1 day or for up to 1 month.
Makes 2 cups (500 mL)
