Homemade Pumpkin Chutney Is Great for the Holidays

Pumpkin Chutney on Toast

There's something about fall food that warms the heart of even the most stubborn summer lover. Autumn conjures up images of the delicious whole foods that are so important to people on the Metabolic Research eating plan, Foods like fall and winter vegetables are rich in vibrant colors like bright oranges and vivid reds, and they add beautiful color and important nutrients to your meals.

One awesome, colorful. nutritious fall food that is a must-try is pumpkin chutney. Pumpkin is part of the squash family, and it ripens in the fall, just in time for delicious soups and chutneys...and of course, Halloween jack O lanterns! Pumpkins are chock full of the kinds of nutrients that give them their great rep, including vitamin-A generating beta-carotene, vitamin C, potassium, and manganese. Pumpkin is also low in saturated fats, cholesterol, and sodium, making it a good heart-healthy choice for people like those on the Metabolic Research eating plan.

When you're making your chutney, keep in mind that most parts of a pumpkin are edible, so use as much of it as you can. Pumpkin seeds are delicious roasted and sprinkled with a dash of olive oil and sea salt. To make your chutney, start with a fresh pumpkin. Peel and cut the pumpkin, removing the seeds as you go. Dice the pumpkin into small, evenly sized pieces, and set it aside. In another bowl, add in all of the ingredients that will give your chutney its delicious flavor, including white wine vinegar, cloves, chopped red chili peppers, chopped onion, ginger, roughly two cups of brown sugar and pumpkin pie spices.

Mix all of these ingredients together and bring to a boil. Add the pumpkin, and allow the entire mixture to simmer for another 45 minutes. Remove it from the heat, and allow it to cool. Once it's cool, you can pour it into sterilized jars. The chutney will last about three months, which is just enough time to get you through the winter.


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