Ralph’s Pumpkin Chutney

This unusual recipe is from a Briton, Ralph Upton, who, 82 at the time, grew squash and pumpkins for a living. He may still do so. From Olive magazine, October 2004

2008 Jan/Feb


  • 2 1/2 to 3 lbs pumpkin, peeled and chopped
  • 6 – 8 shallots, peeled and roughly chopped
  • 3/4 c. demerara sugar
  • 3/4 c. cored, chopped cooking apples, like granny smith
  • 3 red bell pepper, seeds and membrane removed, thinly-sliced
  • 3/4 c. sultana raisins
  • 3 1/4 c. apple cider vinegar
  • 1 ΒΌ-inch piece ginger root, sliced
  • 12 black peppercorns


Put the pumpkin in a large colander, sprinkle generously with salt and leave overnight. Rinse the pumpkin in cold water. Put all the ingredients in a preserving pan — tie the ginger and peppercorns in a bit of cheesecloth — and cook until the mixture is soft and has the consistency of chutney, about 30 minutes. Remove the cheesecloth, check the seasoning and pack into 6 to 8 sterilized jars, seal, and allow to age a bit before eating.