Europe / English

Pumpkin Apricot Chutney

  • 2 hrs 10 mins
  • Easy
  • VegetarianGluten-freeVeganLactose-free
  • Breadmaker
  • Eat This



Who can say “no” to a sweet-sour Chutney with pumpkin and dried apricots? If you need a christimas present this one might be a good option.




Chop the Hokkaido Pumpkin in squares (1 cm) and the onion in fine slices. Chop the dried apricots coarsely.


Put all ingredients into Croustina, select Menu 18 for 2 hours. After raffly 1hr 30mins check if there is enough liquid inside the bread pan. If not put 2-3 tablespoons water inside.


After 2 hours put the Chutney in sterile glasses, close the lid and let it cool down. You can store it for 4 weeks in your fridge.


Pumpkin Apricot  Chutney


400g hokkaido pumpkin
1 onion
100g dried apricot
2 tsp ginger grated
2 garlic cloves grated
1 tsp mustard seeds
1 tsp coriander seeds
½ tsp black pepper
1/4 tsp piment seeds
150g cane sugar
1 tsp salt
140ml apple vinegar
60ml water
1 tsp black seeds

Eat This

Eat This

Nadine and Jörg are the self-proclaimed “food nerds” behind the vegan foodblog Eat This!. In addition to sharing tasty plant-based recipes with their readers, the German-based duo aims to prove once and for all that vegan food doesn’t have to be bland in flavor or appearance — it can be delicious and amazing-looking, too!

Back to top