Autumn pumpkin chutney

Sometimes at Sainsbury's magazine HQ we splash out on some great cheese, a delicious sourdough loaf and have it for lunch with a good home-made chutney rustled up in our tasting kitchen. It's our version of a ploughman's lunch.


This chutney is a recent favourite and has a good balance of fiery kick from the chillies and mellow flavours from the pumpkin, sugar and vinegar. You can also try stirring a spoonful into an autumn stew.


Do you make chutney? Why not share your recipe idea with us here?

Makes 1.8 litres

Emma Franklin
chutney, pumpkin


  • 1.1-1.2kg pumpkin or butternut squash, peeled, deseeded and cut into 2cm chunks (about 900g prepared weight)
  • 3 medium onions, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 250g light brown soft sugar
  • 750ml cider vinegar
  • 1 level tbsp sea salt


  1. Put all the ingredients in a large, wide saucepan. Stir together and bring to the boil.
  2. Reduce the heat and simmer the chutney vigorously, uncovered, for about 1 hour 15 minutes or until thick. You should be able to draw a wooden spoon through the chutney so it briefly leaves a gap on the bottom of the pan before filling in again.
  3. When ready, spoon into hot sterilised jars.
  4. Seal, label, cool and store in a dark place. You can tuck in after a couple of weeks but the vinegar will mellow on further storing so it’s best to keep the chutney for a month before eating.
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Comments (2)

  • laura

    03 November 2012 at 10:37 |
    how long will this keep for?


    • Emma Franklin

      13 December 2012 at 17:35 |
      Hi Laura, it should keep for at least a few months, if not longer, if you store it in sterilised jars and keep it in a cool dark place. Once opened we'd recommend using the jars up within a few weeks, but kept in the refrigerator they should be fine.


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