- 500 ml apple cider vinegar
- 500 g powdered sugar
- 900 g pumpkin (raw)
- 250 g cranberries (dried)
- 400 g apple
- 400 g yellow onion
- 50 g ginger
- 1 tsp salt
- 1 tsp chili flakes
- 2 tsp coriander seeds (whole)
- 1 tsp turmeric (ground)
- 1 cinnamon stick
- 2 anise (whole)
- 1 tsp cinnamon (ground)
- 1 tsp nutmeg (ground)
Peel and dice pumpkin, apple, and onion. Grate or mince ginger.
Add vinegar, pumpkin, apple, onion, and spices to a large pot.
Bring to boil, then simmer on low, covered, for 30 minutes. Stir occasionally.
In parallel, sterilize some jars by boiling for 30 minutes.
Stir in powdered sugar and dried cranberries.
Bring back to a boil and simmer, covered, 60-120 minutes. It's done when dragging a spoon leaves a clear trail. Stir at least every 20 minutes to avoid burning.
Ladle into sterilized jars and allow to cool. Pick out the cinnamon stick and anise stars as you go.
Allow chutney to mature 7-14 days before eating. Keeps for up to a year if properly jarred, a few weeks in fridge after opening.