This chutney is delicious all throughout Autumn! It’s great as a condiment with chicken and on sandwiches. I really love it with brie cheese on crostini or to top baked brie.
This recipes makes a lot. I made 50 crostini (2 baguettes, 2 wedges of brie, 1 bunch chives) for an event and still had some chutney leftover for other recipes.
This chutney keeps for a while in refrigerator due to high vinegar content. Can be used for many dishes.
I developed this recipe for a contest and was part of a pumpkin recipe trip that was a Top Ten Winner, World Food Championships, Las Vegas, 2012.
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20
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- 1/2 pie pumpkin peeled, seeded and diced, 1/4-1/2”, about 5 cups
- 1 medium onion finely chopped
- 1 habanero pepper seeded and finely chopped
- 1 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 tablespoon + 2 teaspoons fresh minced ginger
- 1 1/4 cups apple cider vinegar
- baguette
- butter for spreading
- brie cheese 1/4 inch thin slices cut to fit baguette pieces
- chives cut into 1/2 inch long pieces
Ingredients
Pumpkin Chutney:
For Crostini:
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- Combine Pumpkin Chutney ingredients in large skillet with lid and simmer, partially covered, for 45 minutes or until pumpkin is tender and sauce is thickened.
- Cut baguette into ½” slices, butter and toast.
- Top toasts with brie cheese slices, then top with warm chutney and chives.
*This recipe makes a lot. I made 50 crostini (2 baguettes, 2 wedges of brie, 1 bunch chives) for an event and still had some chutney leftover for other recipes.
The chutney keeps for a long time in the refrigerator and can be used in many dishes. (Great on sandwiches, tasty with roasted chicken and turkey.)
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