Photo by Jennifer Maffett
Wise Pumpkin Chutney
This chutney brings together the traditional holiday flavors of pumpkin, sage, and cranberry, then wraps them up in savory and lightly spicy goodness. Serve with turkey, chicken, or pork.
Servings: 2.5 cups
Ingredients
- 3 cups raw peeled pumpkin, cut into marble-sized chunks
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon pumpkin pie spice
- 2 cups plus 2 tablespoons water divided
- 1 cup diced onion
- ½ teaspoon salt
- 2 tablespoons fresh sage chopped
- 2 garlic cloves minced
- ⅛ teaspoon red pepper flakes
- 2 tablespoons brown sugar
- 2 tablespoons red wine vinegar
- ½ cup dried cranberries
- ½ cup chopped walnuts
Instructions
- Spread pumpkin on baking sheet lined with parchment paper. Season with salt, pepper, and pumpkin pie spice. Bake for about 30 minutes until fork tender. The pumpkin will dry out a bit and the edges may crisp.
- When pumpkin is done, add 1 cup plus 2 tablespoons water, onions, and ½ teaspoon of salt into a large saucepan and cook for 3 to 5 minutes until the onions soften and much of the liquid has evaporated.
- Add sage, garlic, and pepper flakes, and cook until aromas are released, about 1 or 2 minutes.
- Add 1 cup water, roasted pumpkin, and brown sugar, and cook for 10 to 15 minutes until the pumpkin is tender.
- Add vinegar, cranberries, and walnuts, and cook for about 10 minutes until sauce has thickened. This chutney will be more chunky than saucy. Cook just until all liquid has been absorbed.
Notes
A serving of chutney is about 2 tablespoons to ¼ cup.
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Holiday Chutneys
When I was growing up, my aunts would serve turkey for the holidays along with traditional sides, including a small dish of cranberry sauce.
