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Pumpkin-Apple-Pear Chutney

Makes 10 Pints


  • 10 tart apples, peeled and chopped
  • 4 pears, peeled and chopped
  • 1 small pumpkin, peeled, seeded, cut in chunks, cooked, and mashed
  • 2 onions, diced
  • 2 red peppers, diced
  • 2 ½ cups brown sugar
  • 2 teaspoons cumin
  • 2 teaspoons allspice
  • 3 tablespoons mustard seed
  • 2 tablespoons ginger
  • 3 hot red peppers, chopped
  • 2 teaspoons salt
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 quart apple cider vinegar


  1. Place ingredients in a large saucepan. Simmer until thick, for about 1 hour. As mixture thickens, stir often so it doesn’t stick. Remove bay leaf and pour mixture into hot jars to ¼ inch from the top.
  2. Put lids on jars and seal them by placing them in boiling water (covering the tops of the jars) for at least 20 minutes. Make sure tops are thoroughly sealed. *To make chutney spicier, increase the amount of hot peppers, mustard, and/or ginger. Alternatively, the dish will be milder if you remove the seeds from the hot pepper.

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