Nigella Lawsons Spiced Pumpkin Chutney Recipes

CHRISTMAS CHUTNEY

Steps:

• Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
• Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.

SPICED PUMPKIN CHUTNEY

Steps:

• Dice pumpkin. Place in wide saucepan with remaining ingredients. Mix well.
• Place pan over medium-high heat, bring to boil, then reduce to medium-low. Simmer uncovered until pumpkin is very tender and liquid has thickened, 45 minutes to an hour. (If chutney thickens but pumpkin is not soft, partially cover, cook as needed.)
• While chutney cooks, sterilize two one-pint canning jars and their lids in boiling water for several minutes. When chutney is ready, spoon it into jars, cover with lids and allow to cool. Can be stored unopened at room temperature for up to three months.

NIGELLA LAWSON'S SPICED PUMPKIN CHUTNEY

Steps:

• Sterilize your jars. Peel and seed the pumpkin then cut very small diced squares. Peel and finely chop the onions and apples. Put all the ingredients into a large wide sauce pan and bring to a boil, while stirring to dissolve the sugar. Simmer over a medium heat for about one hour, by which time the chutney will have thickened and the pumpkin will become tender. The timing for this process can vary according to the pumpkin, so watch the pan after 45 min. Cover loosely if the chutney is thickened, but the pumpkin is still not soft. Spoon into sterilized jars, put the lids on and let cool completely.

SEAFOOD PUMPKIN CURRY - NIGELLA LAWSON

Steps:

• Heat oil.
• Skim the cream from the top of the can of the coconut cream and add to the oil.
• Add the curry paste and whisk well until blended.
• Add the rest of the juice from the can of coconut cream.
• Snip the lime leaves with scissors and add to the above.
• Bruise the lemon grass and add.
• Add the fish stock, fish sauce, sugar (add more to. balance out the saltiness of sauce).
• Add the pumpkin cubes, cover and cook until tender.
• Now add in fish pieces and the shrimp.
• Cook some more until fish is almost cooked.
• Add the bok choy and cook until the bok choy is wilted.
• Add lime juice, salt (if required) and turn off heat.
• Garnish with cilantro.
• Serve with fragrant jasmine rice.

PUMPKIN CHUTNEY

Steps:

• Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
• Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
• ladle the chutney into hot sterilised jars and seal.
• Ready to eat in four weeks and will keep for 2 years.