Spiced Roast Pumpkin Chutney

Roast Spiced Pumpkin Chutney

The Spruce / Elaine Lemm

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings
Nutrition Facts (per serving)
192 Calories
0g Fat
47g Carbs
2g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 192
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 19mg 1%
Total Carbohydrate 47g 17%
Dietary Fiber 2g 9%
Total Sugars 39g
Protein 2g
Vitamin C 10mg 49%
Calcium 53mg 4%
Iron 1mg 6%
Potassium 388mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The wonderful, colorful (and delicious) foods of autumn are one of the high notes that make the impending winter bearable. Pumpkins and colorful squash are the highlights of these foods, but what to do with them? We suggest you turn them into a chutney to preserve and store all their greatness.

A spiced roast pumpkin chutney is one such way. By roasting the pumpkin or squash with brown sugar and hot spices, the pumpkin takes on all the flavors as well as caramelizing the vegetable. This, when added to the chutney base of further spices, vinegar, ginger and apples, creates a rich, thick preserve which works beautifully with meats, game and cheeses. Save it for the Christmas or Boxing Day table and you will be pleased you did. 


  • 4 cups (750 grams) cubed peeled pumpkin or squash

  • 2 teaspoons curry powder

  • 2 tablespoons soft brown sugar

  • Pinch of kosher salt

  • Pinch of pepper

  • 1 1/2 cups (250 grams) raisins

  • 1 1/2 cups (250 grams) light soft brown sugar

  • 1 1/2 cups (250 grams) peeled and chopped cooking apples

  • 1 1/2 cups (250 grams) roughly chopped onion

  • 2 cups (450 milliliters) apple cider vinegar

  • 1 inch (2.5 centimeters) fresh ginger, peeled and grated

Steps to Make It

Preheat oven to 375 F/190 C.

  1. Line a large baking tray or roasting tin with a sheet of greaseproof paper. 

  2. Put the cubes of pumpkin or squash onto the tray, sprinkle over the curry powder and the sugar followed by the salt and pepper. Gently roll the cubes of pepper around, so all are coated with the spices. 

  3. Roast in the preheated oven for 20 to 25 minutes until the pumpkin or squash is nicely browned and caramelized but still slightly firm. Put to one side. 

  4. While the pumpkin is roasting, you can prepare the rest of the chutney. 

  5. Put all the remaining ingredients into a large stock or saucepan. Just pile them in, in the order of the recipe and gently stir with a wooden spoon. 

  6. Place the pan on the stove top and bring to a gentle boil (do not rush this process or you risk burning the chutney). Once it reaches a gentle boil, let it merrily plop away for 20 minutes giving it a stir from time to time. The chutney will begin to thicken and will smell divine, so be prepared. 

  7. Once the pumpkin is cooked and cooled slightly, add it to the chutney. Lower the heat, because once added you do not want to cook it into a mush, rather keeping little chunks of the pumpkin. 

  8. Cook for a further 15 minutes or until the chutney is thick and glossy and the pumpkin is still holding up.

  9. Remove the pan from the heat, give a stir and allow to stand for 10 minutes. 

  10. Meanwhile, sterilize 6 x 1 lb./450g glass or Kilner jars. 

  11. Using a funnel or a heatproof jug, fill the jars to the top of the neck of the jar. Cover with a lid or with a Kilner, rubber ring and clip and carefully follow these instructions for safely processing the filled jars. Allow the jars to cool completely before storing.

  12. The chutney will keep in the cupboard for up to one year. Once opened, store in the refrigerator.

Alternatives to Pumpkin

Pumpkin is lovely but you can use any other squash in the same way in this chutney recipe.