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V-ATE Pumpkin Chutney

Rustic pumpkin and cranberry spiced chutney. Pair with crisp breads, cheese or smoked meats for a savory autumn snack.

Pumpkin chutney with garlic crisp breads

Prep: 20 Mins

Cook:3 hours


Tool Kit


  • 1kg Pumpkin or Squash, diced

  • 3 Bramley apples, diced

  • 3 white medium onions, diced

  • 5g chilli flakes

  • 2 garlic cloves

  • 5g coriander seeds

  • 5g mustard seeds

  • 5g tumeric

  • 1 cinnamon stick

  • 25g grated fresh ginger

  • 5g salt

  • 500ml apple cider vinegar

  • 500g caster sugar

  • 200g cranberries (fresh, frozen or dried)

  • Splash of oil, for cooking


  • Saucepan and Lid

  • Spatula 

  • Alternatively you can use a slow cooker (Go straight to step 6)


Step 1

Put a large saucepan on a medium heat and add 1 tbsp of oil. Put the onions, ginger and garlic into a pan and sweat until golden brown. 


Step 2

Add in all the herbs and spices into the pan and lightly toast until aromatic. A splash of water here would help prevent the spices from burning.


Step 3

Add in all the remaining ingredients and stir until combined. Turn down the heat and bring to a light simmer for approximately 30 minutes, stirring occasionally. 


Step 4

Place a lid on and leave to cook for approximately 2-3 hours on low or until a sticky consistency is formed and the chutney coats the back of a spoon.


Step 5

Check the chutney for seasoning and spice. Once happy, this chutney can be kept in a sealed, sterilised jar for up to 3 months. Alternatively 1 month in a container in the fridge.


Slow cooker method

Alternatively, place all ingredients in a slow cooker and leave on high for 1 hour 30 minutes and then turn down to low for a further 2-3 hours.

Best served with a selection of crisp breads, cheeses and meats. (Keep reading for a garlic and herb crisp bread recipe)

Garlic and Herb Crisp Bread

Light and crunchy herby crisp bread, goes great with our Pumpkin Chutney

Tool Kit


  • 1 x ciabatta (any bread will work for this, its a great way to use leftovers)

  • 50g olive oil

  • 2 gloves of garlic 

  • Dried parsley

  • Salt and Pepper


  • Baking Tray

  • Pastry brush (optional for spreading the oil)


Step 1

Cut the bread into the desired shapes, ideally long finger shapes


Step 2

Place the bread on a tray and drizzle over the olive oil on both sides and sprinkle with salt, pepper and fresh parsley


Step 3

Bake in a preheated oven at 180c for approximately 8-10 turning half way or until crisp and golden brown. These breads will crispin more once cooled. 


Step 4

Immediately after removing from the oven, crush the garlic cloves and rub generously across the crisp breads for garlic flavoured crouton

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