House of Cheviot's Hellish Relish

Posted on 23rd Oct 2015 Categories: News

At House of Cheviot we're supporting Hubbub's Pumpkin Rescue and joining in with the #pumpkinchallenge to "squash" food waste. Every Halloween approximately 18,000 tonnes of perfectly edible pumpkin is thrown away after lantern carving - that's the equivalent of 1,500 London buses! It's time to #devour instead of discard.


Autumn Pumpkin This delicious Spicy Pumpkin & Apple Chutney is an easy way to use leftover pumpkin flesh and the huge plus with this chutney - it can be eaten straight away!


  • 4 tbsp vegetable or sunflower oil
  • 2 finely chopped onions
  • 1 red chilli, deseeded and finely chopped 
  • 15 cardamom pods, bashed open
  • 2 long cinnamon sticks
  • 100g piece of ginger, peeled and shredded
  • 1 tbsp black mustard seeds
  • 4 peeled and sliced garlic cloves
  • 1kg of pumpkin flesh cut into small cubes
  • 3 Bramley apples, peeled and cut into small cubes
  • 500g of soft brown sugar
  • 1 tsp ground tumeric
  • 2 tsp cumin seeds
  • 300ml cider vinegar 

  1. Heat oil in a large preserving pan and fry onions, giner, chilli, cardamom, cinnamon, mustard seeds and cumin seeds together for approximately 5 minutes.
  2. Stir the garlic, pumpkin flesh and apples into the onions then cook for 10 - 15 minutes or until the onions and apples are soft. 
  3. Add the tumeric and sugar and let them melt around the vegetables. Simmer for 5 minutes. 
  4. Pour in the vinegar then bring the chutney back to a simmer. Cook, stirring regularly, for around half an hour or until the apple has made a base for the tender chunks of pumpkin and there is a little syrupiness at the bottom of the pan - the chutney will thicken slightly on cooling therefore you don't want it to be too dry. 
  5. Spoon the hot chutney into steralised jars and seal. Can be stored for up to 6 months. 
  Hellish Relish