SPICED PUMPKIN CHUTNEY
Provided by Nigella Lawson
Categories condiments
Time 1h15m
Yield 2 1/2 pints
Number Of Ingredients 9
Steps:
- Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
- Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
- While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 0 grams, Carbohydrate 62 grams, Fat 0 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 410 milligrams, Sugar 53 grams, TransFat 0 grams
CHRISTMAS CHUTNEY
Provided by Nigella Lawson : Food Network
Categories condiment
Time 1h35m
Yield about 1 quart (1 liter)
Number Of Ingredients 10
Steps:
- Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
- Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.
PUMPKIN AND CHICKPEA HOT POT
With a bit of red Thai curry paste, some cans of garbanzo beans and coconut milk, regular pumpkin is turned into an aromatic hot pot that can be served as a mildly spiced vegetarian curry, with more paste added for heat rather than warmth, with plain-cooked rice. Or think of it as a rich, chunky soup and pour into bowls and make sure everyone has a crusty wedge or two of good bread to dunk in, absorbing the sweet, spiced juice. This is good, fragrant weeknight cooking. Feel free to substitute butternut squash for the pumpkin.
Provided by Nigella Lawson
Categories dinner, one pot, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place a large wide pan over medium heat, and add oil. When hot, add onion and salt, and sauté until softened but not browned. Add curry paste, and sauté for 1 minute. Add cumin and coriander.
- Raise heat to medium-high, and add pumpkin. Stir for about 1 minute. Stir in coconut milk, chicken broth and soy sauce. Partly cover with a lid, and reduce heat to low. Simmer gently until pumpkin is almost tender, about 20 minutes.
- Add chickpeas, partly cover, and simmer for 10 minutes more. Stir gently, and adjust salt and pepper to taste. If more heat is desired, add more curry paste. Ladle hot pot into serving bowls, sprinkle with cilantro, and serve.
Nutrition Facts : @context http, Calories 868, UnsaturatedFat 14 grams, Carbohydrate 84 grams, Fat 48 grams, Fiber 20 grams, Protein 35 grams, SaturatedFat 29 grams, Sodium 1431 milligrams, Sugar 17 grams, TransFat 0 grams
PUMPKIN CHUTNEY
This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.
Provided by Brian Holley
Categories < 4 Hours
Time 1h45m
Yield 6 jars
Number Of Ingredients 8
Steps:
- Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
- Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
- ladle the chutney into hot sterilised jars and seal.
- Ready to eat in four weeks and will keep for 2 years.
EASY PUMPKIN CHUTNEY
Enjoy the tangy flavours in this easy-to-make pumpkin chutney which also works well using courgettes or marrows
Provided by Good Food team
Categories Buffet, Condiment, Lunch, Snack, Supper
Time 1h5m
Yield Makes about 1.2 litres/2 pints
Number Of Ingredients 5
Steps:
- Place the pumpkin in a bowl and sprinkle liberally with salt. Toss to get it all coated, cover and leave overnight. Drain of any juices, wash in cold water, then drain again to remove excess moisture.
- Peel and segment the fruit and remove the pith. Tip into a heavy-based pot with all of the remaining ingredients. Bring to the boil over medium heat, then reduce the heat and leave to simmer uncovered, stirring occasionally, for about 40 mins. Cool, then transfer to a sterilised jar and seal.
Nutrition Facts : Calories 51 calories, Fat 1 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
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