Pumpkin Chutney

  • Preparation Time25 mins
  • Cooking Time90 mins
  • Serves4
  • DifficultyMedium
450g pumpkin flesh, preferably a sweet type pumpkin
1 red chilli, any kind of your preference, leave whole and pick out after cooking
1 lemon, juiced
1/4 tsp ground allspice
100g raisins
1/2 tsp ground nutmeg
1 tsp ground cinnamon
50g apricot jam
85g brown sugar
1 tsp ground mustard
Dash cayenne pepper, or to taste
3 10-pence-size slices fresh ginger
3 tbsp white vinegar
1 clove garlic, well minced
1/2 large onion, preferably Spanish
2 tbsp good quality extra-virgin olive oil
Serving suggestion: Brie cheese
Brie cheese

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 100ml cloudy or clear 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 one 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.

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