Waitrose and Partners
Pumpkin & squash chutney

Pumpkin & squash chutney

Choose one variety or mix them up in this easy-to-make chutney that’s ready to eat in 2-3 weeks with deli meats and cheeses. It’s ideal to stash away for yourself at Christmas – or to gift.

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Gluten freeVeganVegetarian
  • Makes2 kg (approx)
  • CourseAccompaniment
  • Prepare30 mins
  • Cook1 hr
  • Total time1 hr 30 mins
  • Pluscooling


  • 1.4kg medium butternut squash or pumpkin (approx unprepared weight)
  • 4 firm tomatoes, quartered and roughly chopped
  • 500g Bramley apples, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 125g raisins
  • 250g light brown soft sugar
  • 2 tsp salt
  • 1 tsp mixed spice
  • 1 tsp ground black pepper
  • 750ml Essential Cider Vinegar


  1. Prepare the jars for the chutney (see cook’s tip). Cut the squash or pumpkin in half. Scoop out the seeds with a spoon, then, using a small sharp knife or vegetable peeler, remove the skin. Try to take as thin a layer of peel off as you can. Chop the flesh into cubes about 1.5cm wide – you should have about 850g.

  2. Place the pumpkin or squash and all the remaining ingredients in the large pan. Bring to the boil, then reduce the heat to simmer.

  3. Simmer, uncovered, for 45 minutes-1 hour, or until the pumpkin or squash is tender and the chutney has thickened.

  4. Using a ladle or small jug, fill the prepped jars with hot chutney. Seal the lids shut and wipe the outside of the jars with a damp cloth, then leave to cool. Name and date the jars.

Cook’s tip

Store in a cool, dry and dark place for 2-3 weeks (or up to 3 months) before use, to mellow and round out the flavours. Once opened, chill and use within 2 weeks.

Small jars work well so the chutney is used quickly once opened. To sterilise, wash the jars and (non-reactive metal or glass) lids in hot soapy water, then rinse and drain. Heat on a baking tray for 15 minutes at 160ºC, gas mark 3.

If your jars or lids have rubber seals, simmer in a pan of water for 10 minutes to sterilise. Fill, then close the jars while the chutney is hot and the jars and lids are still warm.


Typical values per per 100g serving when made using specific products in recipe


294kJ/ 69kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating