Pumpkin Chutney

Total Time:
1 hr 55 min
Prep:
25 min
Cook:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1 pound pumpkin flesh, preferably a sweet type pumpkin
  • 2 tablespoons good quality extra-virgin olive oil
  • 1/2 large onion, preferably Walla Walla, Maui or other sweet onion
  • 1 clove garlic, well minced
  • 3 tablespoons white vinegar
  • 3 quarter-size slices fresh ginger
  • Dash cayenne pepper, or to taste
  • 1 teaspoon ground mustard
  • 1/2 cup brown sugar
  • 1/2 cup apricot jam
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup raisins
  • 1/4 teaspoon ground allspice
  • 1 lemon, juiced
  • 1 red chile, any kind or your preference, leave whole and pick out after cooking
  • Brie cheese
Directions

Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!

Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Brioche and Pumpkin Pudding Trifle

    Recipe courtesy of Sandra Lee