Pumpkin and Sesame Chutney
This is the recipe for one of our most famous chutneys. The natural sweetness of pumpkin is spiced with sesame seeds and ginger to warm up even the coldest winter day. This is our best seasonal chutney on our classic poached egg roll at the cafe. At home we serve it alongside curries, roasted meats and cheese toasties alike.
Ingredients 15
1⁄4 cup rice bran oil, for roasting pumpkin
500 g onion, peeled and sliced
1⁄4 cup ricebran oil, for sautéing onions
60 g ginger, peeled, finely grated
2 garlic cloves, medium, peeled, finely chopped
1 tbsp sesame seeds, toasted
1 tsp ground cumin
Pinch cayenne pepper
1 3⁄4 cups apple cider vinegar
1⁄4 cup water
1⁄2 cup white sugar
1⁄3 cup brown sugar
2 tsp salt, divided
1 kg pumpkin, peeled, deseeded, cut into medium chunks
1 tsp mustard seeds
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Method 8
Preheat oven to 180°C.
Prepare the by removing the skin, core, and seeds. Cut into medium chunks, place on a baking tray with 1⁄4 cup of (for roasting) and 1⁄2 teaspoon of . Place into the preheated oven for 40 minutes until soft and caramelised.
Dry roast the in a small frying pan until golden, then set aside.
While the pumpkin is cooking, slice the and prepare the and . Place the remaining 1⁄4 cup of into a medium-sized saucepan and sauté the onions until soft and translucent. Add in the ginger and garlic. Stir in the , , , and toasted , and cook for a minute.
Mix the roasted through; it will fall apart as you do this. Add all the , , and remaining . Stir to combine, then reduce the heat and cook for 15-20 minutes, stirring often. Until thick and glossy. Taste, adding more salt or if needed. Sometimes an extra tablespoon or two of sugar really makes a difference.
To sterilise your jars: give your jars and lids a hot soapy wash and a good rinse, or put them through the dishwasher. Put jars into a low oven (110°C) for 15 minutes. Boil the lids for 5 minutes in a small saucepan, then let air dry.
Take hot sterilised jars out of the oven and carefully fill jars with hot chutney. Remove any air bubbles and seal immediately. Cool on the benchtop and then store in a cool, dark place for up to 6 months.
To extend the shelf life to 2 years, heat process jars for 15 minutes.
