The Pumpkin Chutney Story
Our Pumpkin Chutney isn't just a condiment; it's has it’s own following. Crafted with the freshest pumpkins and a perfect balance of spices, every spoonful is a celebration of flavours - sweet, tangy, and spicy, all perfectly balanced to enhance any platter or dish.
Where it all began:
Its story begins at the Hamilton Island Race Week 2016, where this chutney won the hearts of our crew as it was served on our cheese platter after racing each day. Thanks to John Dooley, one of the race week crew, who introduced us to the chutney and kindly shared his recipe with us. What started out as a race week favourite, has now become an essential feature on all of Pilgrim Magnetic Island's platters.
It's evolution:
During COVID lockdown, Clare started producing the chutney for sale, offering a taste of Pilgrim Magnetic Island to people nationwide - a nice reminder of happier times on Pilgrim.
Our Christmas 2023 edition, the Christmas Spiced Pumpkin Chutney, brought festive joy to tables with its rich blend of cinnamon, nutmeg, and cloves and this is now features each year at Christmas.
Today, Siobhan, one of our fabulous crew members, has taken the mantle of chief chutney maker. Some even say, controversially, that her version surpasses Clare's original recipe!
Our most asked questions about the Pumpkin Chutney
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CLARE'S PUMPKIN CHUTNEY - THE RECIPE
Ingredients
1/4 large Jap Pumpkin
3 tablespoons of olive oil
1 onion diced
1 cooking apple cored and chopped (skin on is fine)
1 cup water
2 cups brown sugar
0.5 cup sultanas
2 cups cider vinegar
1 tablespoon grated ginger
2 teaspoons mustard powder
1 tablespoon salt
2 teaspoons curry powder
1 teaspoon nutmeg gratedHeat the oil, then sauté the pumpkin, onion and apple for five minutes
Add the water and cook the pumpkin until just tender
Add the remaining ingredients and still until sugar is dissolved
Cook for another hour, stirring regularly, until chutney is thick and caramelised. Store in sterilised jars. -
You can buy the chutney on board, online on our website or in the Arcadia Bakehouse or Lava Lava in Picnic Bay.
We can post to you too, just put an order in online.
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Here are five ideas on different ways to serve Clare's Pumpkin Chutney so you can enjoy it to its full potential.
The Classic - Served on your Cheese Platter
It would be remiss not to include this one. We recommend having the pumpkin chutney with an aged cheddar or a creamy brie cheese on a Jatz or wafer cracker.
The Lunch - Delicious Ploughman's Lunch
All you need for this British classic is:chunk of crumbly aged cheddar,
hunk of ham (no thin slices on a ploughman's, please!)
pickled onions
granny smith apple cut into pieces (no need to peel)
delicious crusty bread and lashings of butter
a big smear of homemade Pumpkin Chutney!
Clare's tip: I love to make my own bread when doing a ploughman's lunch. My favourite is a super easy, no-knead wholemeal bread. It doesn't keep for long though, so freeze any leftovers and use it for toast.
The Beer Snack
As a nibble to have with your beer, try topping the pumpkin chutney onto mini poppadoms with some lime pickle or a cucumber raita. It's perfectly crispy, tangy, and sweet!
Clare's tip: The poppadoms are super easy to make in the microwave. I do three at a time on the highest setting for 40 seconds. Perfecto!
Scrummy Curry
This idea comes from Jen and Dan who run one of Clare and Paul's favourite restaurants on the island – Saltwater Magnetic Island. They suggest using the pumpkin chutney as a condiment for a spicy curry.
Fold the pumpkin chutney through some natural yoghurt, add sliced dates or some nuts such as almonds, sprinkle in a pinch of cinnamon, and season it. To intensify the flavour add some hot or dried chilli.
Morning Tea - Treat yourself to a Savoury Scone
Enjoy a savoury scone with some butter, pumpkin chutney, and a dollop of sour cream. Make this morning tea treat even better with some homemade scones.
Clare's tip: Swap the sour cream for crème fraîche, which is more rich and makes the savoury scone just that much better.