Recipe Book

SFP820 UK A18
the Kitchen Wizz
™
Peel & Dice Kit
8mm & 12mm
Dicing Kit & Peeler
Heston Blumenthal’s
Pumpkin & Apple Chutney - 12mm Dicing
Prep time 10 minutes
Cooking time 55 minutes
Makes approximately 3 - 4 cups
30g rapeseed oil
250g onions, cut into 12mm cubes with the
dicing kit
50g piece of ginger, peeled and finely
chopped
1 long red chilli, deseeded and finely
chopped
4g black (or green) cardamom pod,
bashed open
6g cinnamon sticks, snapped in half
5g black mustard seeds
2g cumin seed
6g garlic clove, peeled and finely sliced
500g pumpkin, peeled and cut into 12mm
cubes with the dicing kit
250g green big cooking apples, peeled
and cored, cut into 12mm cubes with the
dicing kit
1g ground turmeric
250g light soft brown sugar
100ml cider vinegar
Method
1. Place a pan over medium high heat and add
the oil. Gently fry the onions, ginger, chilli,
cardamom, cinnamon, mustard and cumin
seeds together for 5 mins. Add the garlic,
pumpkin and apples. Cook for an additional
10 to 15 mins or until the onions and apples
are soft and the squash is cooked through but
still holds its shape. Stir in the turmeric and
sugar. Simmer for 5 mins.
2. Pour in the vinegar, season with salt, then
bring the chutney back to a simmer.
Cook, stirring regularly, for about 30 mins
or until the apple has cooked through.
Once cold, place the chutney in an airtight
container and place in the fridge.