Pumpkin Tomato Chutney

Text read by Mary Peters


  • 1,500 g pumpkin flesh, diced
  • 2 tins of tomatoes, chopped or freshly skinned as appropriate
  • 3 onions, diced
  • 4 cloves of garlic, or more, cleaned, chopped
  • 300 ml balsamic vinegar, white
  • 300 g sugar, brown
  • 10 grains allspice
  • 1 chilli pepper, dried
  • 2 tbsp salt


Put all the ingredients in a saucepan, bring to the boil, then reduce on a low heat and cook until soft and thick. Purée if required, season again, then pour hot into the prepared twist-off jars, screw shut, and set aside to chill.

It’s a mildly spicy chutney that fits with just about anything.