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Pumpkin Apple Chutney

Pumpkin Apple Chutney

An easy to prepare super simple, super tasty 5-step recipe 

Recipe by: Gabrielle

YIELD: Approximately 3 cups

Wine Pairing:  2018 Pietro Family Cellars My Angelina White Wine, Napa Valley (Traditional white Bordeaux-style blend)

PREP TIME: 15 minutes COOKING TIME: 1 hour TOTAL TIME: 1 hour 15 minutes


  • 1 baking pumpkin, 3-4 lbs.
  • 2 Tbsp. + 1 cup light brown sugar, lightly packed
  • 2 large green apples, Granny Smith or Pippen
  • 2 Fuyu persimmons
  • 1 piece fresh ginger, 2” long
  • 2 cups water, distilled or purified
  • 1 cup 2016 Pietro Family Cellars Sauvignon Blanc, Napa County
  • ¼ cup GC Napa Valley Natural Cabernet Sauvignon Red Wine Vinegar
  • 6  Tbsp. cup GC Napa Valley Fall Harvest Honey  
  • 2 Tbsp. GC Napa Valley Natural Orange Infused Honey
  • ¼ cup GC Napa Valley Natural Culinary Lavender Infused Honey
  • ½ cup (1.5 oz. pouch) GC Napa Valley Dried Estate Cabernet Sauvignon Grapes
  • 2 tsp. GC Napa Valley Natural Poultry Rub Proprietary Blend or cardamom powder
  • 1 tsp. GC Napa Valley Natural Chardonnay Finishing Sea Salt
  • 6 mason jars or similar, 4 oz. size with lids and rings


  1. Preheat oven to 375 degrees. Cut pumpkin into quarters, place on a parchment lined baking sheet, sprinkle with 2 Tbsp. brown sugar, roast 30 minutes or until tender. Remove from oven, let cool, then scoop flesh away from the peel. Need 1 cup.
  2. Prepare fruit: Wash, peel, core and cut apples into ½” cubes. Wash, peel, core and finely chop persimmons.
  3. Peel ginger using a small spoon. Finely chop or use a rasp grater to catch any stringy fibers.
  4. Place the following in a medium saucepan and bring to a simmer: 1 cup roasted pumpkin, 1 cup brown sugar, fruit, ginger, and remaining listed ingredients. Then over medium-low heat cook 35-45 minutes or longer. Stir every 10 minutes, more often as the liquid evaporates and begins to thicken, especially the last 10 minutes. Add a little water if necessary, to keep mixture from sticking to bottom of pot or burning. The chutney is done when it has a jam-like consistency and the fruits have broken down. Let cool.
  5. Put chutney in a blender (Vitamix preferred). Do 3-quick pulses to smooth, but not puree. Keep a slightly chunky texture. Ladle into small glass jars. Store in refrigerator.


  • Put Pumpkin Apple Chutney on goat cheese or white cheddar. It is the perfect accent to a cheese board or charcuterie platter, especially presented on our beautiful Barrel Stave Platter or Barrel Head Tray. 
  • Serve Pumpkin Apple Chutney as a side with roasted pork/poultry and grilled pork chops/poultry 
  • Pumpkin Apple Chutney makes an ideal holiday/hostess gift; add a gift name tag tied with jute string and decorative ribbon.  
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