Pumpkin, Bacon & Onion Chutney

04 Apr Pumpkin, Bacon & Onion Chutney

Okay so first I was going to make fig jam. Then I was going to make fig and bacon jam. And then I thought that I'd also like a lower carb option so I ended up making a cinnamon and fig jam and then a pumpkin, bacon and onion chutney! To be honest, I am not even certain this qualifies as a chutney. But then again I don't even know what the criteria is sooo. 

All I know is that this is delicious smeared on toast OR eaten alone. And that it didn't last the weekend in my house.  It is low carb, sugar free and absolutely tasty!

Pumpkin, Bacon & Onion Chutney

AuthorMaxine SchuilingCategoryChristmas, Macro friendlyDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

Cook Time45 minsTotal Time45 mins

 500 g semi-steamed pumpkin

 200 g bacon

 1 onion

 2 tsp garlic

 45 ml vinegar (I used apple cider vinegar)

 2 tbsp erythritol

 1 tsp salt

 ½ tsp paprika

 1 tsp cinnamon

 ½ tsp coriander

 ½ tsp black pepper

1

Steam or roast your pumpkin until it is just half way cooked.

2

Cook your bacon and onion in the oven OR fry it in a saucepan.

3

Combine pumpkin, bacon (chopped) and onion in a saucepan with garlic and vinegar and fry for 2-3 mins.

4

Add remaining ingredients and simmer for 45 mins. Mash ingredients as far as possible and add some water if bottom begins to burn.

5

Adjust flavours to taste and remove from stove. Allow to cool before sealing in a jar.