Pumpkin Chutney
Submitted by Andrew Feeley, executive chef, Eden Restaurant, Rehoboth Beach
Makes 4-5 cups
3 cups fleshy pumpkin, peeled and finely diced
2 cups sugar
2 cups cider vinegar
1 large onion, peeled
3 cloves of garlic, peeled
2 large red chilies, seeds removed
½ cup fresh ginger
1 cinnamon stick
6 cardamom pods, toasted
1 star anise
½ cup golden raisins
1 ½ cup apple, peeled and diced small
1 ¼ cup plum tomatoes, skin removed and roughly diced
In a food processor, mince the garlic, ginger, onion and chilies. Measure the sugar and vinegar into a large saucepan and add the minced onion mix along with the cinnamon, star anise and cardamom pods. Dissolve the sugar over low heat, then increase the heat and bring it to a rapid boil. After 5 minutes, add the diced pumpkin, apples, sultanas and tomatoes. Bring back to the boil and cook until the chutney is thick, the apples have disintegrated and the pumpkin is soft but hasn’t completely lost its shape. Taste and adjust the seasoning if needed. Transfer the chutney to a clean, sterile container or jars, and refrigerate until needed. For best flavor, allow the chutney to mature for a week before using. Serving tip: My favorite way to use this chutney is on top of hot Belgian waffles or mixed into Irish oatmeal.
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