City Palate

The Entertaining Issue - November December 2017

Ralph's Pumpkin Chutney
Jan/Feb 2008
This unusual recipe is from a Briton, Ralph Upton, who, 82 at the time, grew squash and pumpkins for a living. He may still do so. From Olive magazine, October 2004

2 1/2 to 3 lbs pumpkin, peeled and chopped
6 - 8 shallots, peeled and roughly chopped
3/4 c. demerara sugar
3/4 c. cored, chopped cooking apples, like granny smith
3 red bell pepper, seeds and membrane removed, thinly-sliced
3/4 c. sultana raisins
3 1/4 c. apple cider vinegar
1 ¼-inch piece ginger root, sliced
12 black peppercorns

Put the pumpkin in a large colander, sprinkle generously with salt and leave overnight. Rinse the pumpkin in cold water. Put all the ingredients in a preserving pan -- tie the ginger and peppercorns in a bit of cheesecloth -- and cook until the mixture is soft and has the consistency of chutney, about 30 minutes. Remove the cheesecloth, check the seasoning and pack into 6 to 8 sterilized jars, seal, and allow to age a bit before eating.

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