Pumpkin Pickle

Pumpkin Pickle

This seasonal pickle is excellent side to game or an earthy, robust cheese. Use in sandwiches, wraps and flatbreads – it keeps for 1 week stored in an airtight container.

700g pumpkin, peeled and cut into 10-15mm dice 
4 tbsp oil
½ tsp fenugreek seeds
4 whole dried red chillies, broken in 2-3 pieces
1 tsp turmeric
2 tsp salt
3 tsp red chilli powder
5 tbsp sugar
2 tsp dried amchoor or mango pickle masala


1 Peel, dice and wash the pumpkin, then drain and set aside. Heat the oil in a frying pan, add the fenugreek seeds and dried red chillies and allow them to pop. Next, add the pumpkin and stir over a high heat for 3-4 minutes.

2 Add the salt, red chilli powder and turmeric, then reduce heat, cover and cook until the pumpkin is soft and begins to fall apart.

3 Add the sugar to give sweetness, which balances the heat and spice and also makes the pickle glossy. Finish with dried amchoor pieces or mango pickle.

Recipe from the Cinnamon Club