Pumpkin & parsnip chutney

Ingredients

• 750gr of pumpkin (or butternut squash) diced into 1-2cm cubes

• 280gr of parsnips diced into 1-2cm cubes

• 2 large red onions thinly sliced

• 500gr light soft brown sugar

• 300ml cider vinegar

• 100gr roasted chopped walnuts

• 30gr grated fresh ginger

• 5 garlic cloves finely chopped

• 3 tbsps honey

• 3 tbsps extra virgin olive oil

• 3 bay leaves

• 2 cinnamon sticks

• 5 cloves

• 3 tsps sea salt flakes

• 2 tsps dried sage

• 2 tsps dried rosemary

• 1 tsp yellow mustard seeds

• 1 tsp freshly ground pepper

• 1/4 tsp dried chili flakes

Method

I start by turning the oven on at 180°C. In a large bowl, I mix 1.5 tbsps extra virgin olive oil, sage, rosemary, cubed pumpkin, parsnips, and 1 tsp of salt. I roast in the oven for a good 30 minutes until soft and golden (but not crispy).

In a large pot, I add the remaining 1.5 tbsps of extra virgin olive oil, bay leaves, cinnamon sticks, mustard seeds, cloves, chili flakes, and ground pepper. I cover with a lid until the mustard seeds start to pop. The sliced onion, finely chopped garlic cloves, grated ginger, and remaining salt are added in and stirred until soft and slightly caramelised.

The roasted pumpkin and parsnips are spooned into the pot and mixed in until everything is incorporated. Next, I pour in the cider vinegar and soft brown sugar and leave to simmer and bubble for 40 minutes, occasionally stirring to ensure that nothing sticks to the bottom of the pot. I mix in the honey and the walnuts and leave the chutney to simmer for another 10 - 15 minutes until it becomes sticky and any remaining liquid thickens.

I prepare the jars by sterilising them (run them under tap water, place them on a tray, and put them in the oven for 15-20 minutes at 100ºC). I remove the bay leaves, cinnamon sticks, and cloves from the mixture and pour the chutney into the jars (if the chutney has come to room temperature, allow the jars to cool to a similar temperature before filling). This recipe yielded 6 medium jars and 1 small one. It may be consumed immediately, but I prefer to leave mine for a month or so before consuming it. Little festive tip: add it to baked camembert for a deliciously dreamy party platter. Enjoy!