Recipe of the month: Pumpkin Chutney

Will says:”With Autumn finally kicking in and the last breath of the  summer making way for the cooler days and nights ahead, we are frantically making chutney, pickles and preserves. At 41 Portland Place we go by season, as we change from shorts and t-shirts to jackets and boots,  all our ingredients will change too. This pumpkin chutney has been with me for a long time, very classic and at the same time very tasty! Hope you enjoy this recipe!”

Minutes to Prepare: 1 hour
Number of Servings:Makes approximately 4/5 250g jars of chutney

750g peeled and 1cm diced fleshy pumpkin
500g caster sugar
500ml cider vinegar
1 large onion, peeled
3 cloves of garlic, peeled
2 large red chillies, seeds removed
100g fresh ginger
1 cinnamon stick
6 cardamom pods, toasted
1 star anise
150g golden sultanas
400g apple, peeled and 1cm diced
300g plum tomatoes, skin removed and roughly diced

Preparation method
1.In a food processor, mince the garlic, ginger, onion and chillies.
2.Measure the sugar and vinegar into a large saucepan; add the minced onion mix along with seasoning,cinnamon, star anise and cardamom pods.
3.Dissolve the sugar over low heat, increase the heat and bring it to a rapid boil, after 5 minutes add the diced pumpkin, apples, sultanas and tomatoes, bring back to the boil and cook until the chutney is thick, the apples have disintegrated and the butternut is soft enough but not completely lost its shape.
4.Taste and adjust the seasoning if needed.
5.Transfer the chutney to a clean sterile container or jars and refrigerate till needed. The best advice is to leave the chutney to mature for a week before using; this helps the flavours to mature.

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