We use cookies on this site to enhance your user experience. By clicking any link on this page you are giving your consent for us to set cookies.
SORAT Hotels
Apple-pumpkin chutney[c] fotolia.com | nata_vkusidey

Apple-pumpkin chutney

Parduin restaurant Brandenburg

Prep time
Cook time
Servings2 jars
Skill levelEasy

Recipe rating

Submitting your vote...

Chutneys originally come from India. Traditionally, they are served with curries, but they are beautifully to match with other dishes. This chutney goes well with meat.


  • 500 grams pumpkins
  • 4 medium-sized, sour varieties apples
  • 1 large-sized onion
  • 4 garlic cloves
  • 20 grams ginger
  • 50 grams sultanas
  • 2 small and hot peppers
  • 250 ml balsamic vinegar
  • 5 tablespoons olive oil
  • 1 tablespoon honey
  • 1 cup white sugar
  • 1 cup white wine
  • 6 cloves
  • 6 allspice corns
  • Freshly ground white pepper
  • 1 teaspoon green peppercorns
  • 1 teaspoon salt
  • Nutmeg
  • 2 twist-off jars each 500 ml


  • Peel the pumpkin and remove the pulp and seeds.
  • Cut 500 grams flesh into small even chunks.
  • Peel onion and core, again cut into small even chunks.
  • Peel garlic and ginger and cut into small pieces.
  • Chop sultanas coarsely.
  • Remove seeds from peppers and chop finely.
  • Heat olive oil in a heavy based pot and brown the onion in it.
  • Place pumpkin, ginger, garlic and sultanas into the pot, sweat briefly. Deglaze with vinegar and wine or water.
  • Peel the apple and core, again cut into small even chunks and add to the pot.
  • Add sugar and all of the spices. Mix well, bring to a boil, then turn down the heat and let simmer for 10 minutes.
  • Pour the hot chutney into warm sterilized pots seal and store.
  • Turn the pots and let it cool. The chutney will mature with age, do not use for 1 month minimum.

Be social

Recipe type

Skill level

Print recipe