Cucurbita maxima – Halloween Pumpkin Chutney

Pumpkin Chutney

This time I’ll rant to you about something that’s happened to all of us. (I hope, unless I actually am crazy, as my family repeatedly likes to remind me). I walked into the supermarket about a week ago and dia de muertos/halloween euphoria had begun. And my supermarket mounted right on the entrance a huge display with the best looking, bright orange, smooth, with-appropiate-stem, shiny pumpkins they could find. And I knew the prettiest ones were carving pumpkins, but I could not resist. Yes, its true. I brought home an ingredient solely based on its looks. I know, I’m shallow. I could have gone for its uglier, paler, bumpier sister, the squash. But I didn’t, even though it’s flesh is softer and tastier. (Because what really matters is on the inside! *cough*men*cough) And my reward was 20 minutes of hand-pain after trying to get its lovely shell off. (Does this happen to men that only go out with models?) But in spite of its hard, not-as-strong-tasting flesh, the result was great. The resulting chutney is tangy, spicy and sweet, and very strong flavored. Great to combine with meats. AND you can actually serve it on halloween, on a dish made from itself. (But trust me, you should bribe your grocer into peeling it for you, as my hands will tell you). I’ll probably come back with the recipe for the meat to serve it with, but meanwhile, on to the recipe.

The best looking pumpkin ever

Murdering the pretty halloween pumpkinSugar and pumpkinInside of the pumpkinthe pumpkin chutney

Halloween Pumpkin Chutney
(Own recipe)

700 grs halloween pumpkin, peeled and grossly diced
350 grs brown sugar
1 red onion
4 tablespoon olive oil
half a lemon, quartered and then halved
juice of the other lemon half
5 cloves
4-6 small dried cayenne peper corns, crushed.
3 tbsp balsamic vinegar
1/2 cup water
1/2 teaspoon salt


Place the sugar and pumpkin cubes in a bowl and cover with kitchen cloth. Let rest for at least 6 hours, or preferably overnight.
In a deep and big enough saucepan, fry the red onion on med-low, until translucent. Add the pumpkin with all the juice that it released, and the rest of the ingredients.  Bring to a full boil and then simmer for around 40-50 minutes, until it becomes jam like. (It should set slightly on a cold plate or spoon).


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