What do you do with the flesh that you hollow out from pumpkins on Halloween?
Years ago, I used to just throw it away and I bet loads and loads of people still do. Nowadays, my life is very different and every single bit gets used. I grow my own pumpkins and do not want to waste any of it.
All of this week I will be looking at ways to use pumpkins, so they are not wasted. The first recipe of the week is a really nice Pumpkin and Apple chutney. You can find the recipe further down this page.
But just a quick reminder, don’t forget the Pumpkin and Orange Cake recipe that I have already written about on my blog. It is also a good way to use up your pumpkins too. You can find the recipe here.
Firstly though, I would like to tell you of my daughter’s success at the weekend…
On Saturday it was our annual allotment pumpkin competition. Last year my youngest daughter came joint first, with the pumpkin she had grown. This year, she tried really hard to grow an even bigger one, even though the weather conditions were not good for pumpkin growing.
Back in April she sowed six pumpkin seeds in the hope of growing a large one for this year’s competition. She potted the pumpkins on, at the beginning of May and finally planted two of the pumpkins in a piece of ground that we had prepared.
The pumpkins didn’t seem to move until the end of July, due to the weather and then finally one of the small pumpkins grew and grew.
She was really excited when the day of the competition arrived. There were different catorgories in the competition.
The picture below shows the pumpkins that were entered into the smallest pumpkin catorgory:
The other catorgories were the heaviest pumpkin, the widest girth and the funniest shaped pumpkin. You can see some of the entries in the photo below:
I’m very proud to say she won two categories, the heaviest pumpkin category and the widest girth category. Her pumpkin weighed 24.4 kg and the width was 58 inches. We came home with a very happy girl!
Afterwards we carved the pumpkin ready for Halloween on Wednesday:
The chutney recipe below uses the pumpkin that is left over from your Halloween pumpkins and some Bramley Apples which are in season at the moment. It tastes really nice.
Pumpkin and Apple Chutney
1.4 kg Raw pumpkin chopped roughly into 1cm cubes
4 Tomatoes roughly chopped
500g Bramley apples, peeled and chopped
1 Onion chopped
125g Mixed dried fruit
125g Soft brown sugar
2 teaspoons salt
1 teaspoon Ground mixed spice
1 teaspoon Ground black pepper
750ml Cider vinegar
A handful of fresh coriander chopped
Place all the ingredients, except the coriander, into a large pan and bring to the boil.
Reduce the heat and simmer for 45 minutes, uncovered.
Stir in the coriander and continue to simmer for a further minute.
Spoon into hot sterilised jars.
(To sterilise jars, just pop the jars and lids in the oven for 5 minutes Gas mark 4).
Leave for three weeks before using.
This chutney can be stored unopened in a cool, dry place for six months. Once opened, keep it in the fridge.
Thank you for reading my blog today.