| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Cook: | 1 hr 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound pumpkin flesh, preferably a sweet type pumpkin
- 2 tablespoons good quality extra-virgin olive oil
- 1/2 large onion, preferably Walla Walla, Maui or other sweet onion
- 1 clove garlic, well minced
- 3 tablespoons white vinegar
- 3 quarter-size slices fresh ginger
- Dash cayenne pepper, or to taste
- 1 teaspoon ground mustard
- 1/2 cup brown sugar
- 1/2 cup apricot jam
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup raisins
- 1/4 teaspoon ground allspice
- 1 lemon, juiced
- 1 red chile, any kind or your preference, leave whole and pick out after cooking
- Brie cheese
Instructions
- Put all the ingredients into a pot and cook slowly on low heat until thick. It will take 1 or 2 hours of patience and watching, but worth it when it is time to have it with the brie. This is a Robin White original recipe and can come out different according to the type of pumpkin you choose. Some pumpkins are dryer than others, so if it appears too dry then add no more than a 1/2 cup of apple cider or apple juice in the beginning. The most important thing is LOW heat and patience. Enjoy!
- Soak an untreated, (must be untreated) cedar shingle in wine or apple juice or anything you want for about 1 hour. Place shingle on grill with brie cheese with only the top cut off. Top with chutney of your choice. Cover and cook for 5 to 10 minutes depending on grill heat. Serve spread on fruit slices, bread, crackers whatever it is great.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 266 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 2 g |
| Sugar | 42 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 22 mg |
Reviews
This is actually delicious despite the main photo looking like dried vomit. Don’t let this deter you.
Easy and fun, people went nuts over this. great recipe!!!! LOVED LOVED LOVED it
I love anything that has pumpkin in it but had never even thought of this combination. And on cheese? It was easy and DELICIOUS. The brie was gone but we still had pumpkin chutney left, so we put it on wheat crackers and on toast. It’s so good it stands alone!
had to try it…..went right out and bought the ingredients ..invited some friends……..YUMMMMMMMMM !!!!!!!!!!! What a great fresh taste !!!!! Had to download the recepie for everyone !!!!! Thanks….looking forward to more from Ms. White.
this recipe is so tasty and amazing. worth every minute and really not that hard. The flavors are so rich and deep and you can also use camenbert cheese or another soft cheese as well. spread it on fruit slices as well. we tried a bunch of things it is great
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