Pumpkin chutney

If possible, make this chutney a few days before you want to serve it, to allow the flavours to combine.


  • 2 red onions
  • 400 g pumpkin
  • 2 tablespoons olive oil
  • 2 teaspoons ground cardamom
  • handful of raisins
  • 2 cloves
  • 1 tablespoon sugar
  • 5 tablespoons white wine vinegar
  • 3 tablespoons ginger syrup
  • 4 tablespoons water
  • juice of ½ an orange
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper


Chop the onions and cut the pumpkin into small cubes. Heat the olive oil and fry the onions and the cardamom. Add the remaining ingredients and let the mixture simmer for 20 minutes. Let it cool down and transfer the chutney into sterilised jars. Serve the chutney in these jars.

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