2 cups of pumpkin, diced into small cubes
1 cup of fresh cranberries
1 large onion, finely chopped
2 cloves garlic, minced
1/4 cup brown sugar
1/4 cup apple cider vinegar
1 tablespoon olive oil
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon red chili flakes (adjust to taste)
Salt and pepper to taste
2 tablespoons fresh orange zest
1/4 cup orange juice
1/4 cup chopped pecans or walnuts (optional)
Freshly chopped cilantro or parsley for garnish
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, then add the garlic and sauté for an additional minute. Stir in the diced pumpkin cubes, ensuring they are well-coated with the onion and garlic mixture.
Add brown sugar, apple cider vinegar, cinnamon, ginger, cloves, nutmeg, and red chili flakes. Stir well.
Allow the pumpkin to cook for about 10 minutes, stirring occasionally. If it begins to stick, then add a little water or broth.
Add the cranberries, orange zest, and orange juice to the saucepan. Stir and let the mixture simmer. The cranberries will begin to pop and release their juices, which will mix with the pumpkin.
Once the pumpkin is tender and the cranberries have burst, add salt and pepper to taste. If you're using nuts, then toast them lightly in a separate pan and fold them into the chutney.
Remove from the heat and let it cool slightly. Garnish with freshly chopped cilantro or parsley before serving.
This chutney can be served warm or at room temperature. It pairs beautifully with roasted turkey, but it's also great with other proteins or even cheese. The mix of pumpkin and cranberry offers a unique blend of sweet, tart, and savory flavors that will surprise and delight your Thanksgiving guests.