Tomato, pumpkin and cumin spiced chutney

Updated: Aug 22, 2020

Call it old fashioned, but you can't beat a Sunday roast. A feast of roast meat and vegetables is a lovely way to spend a lazy afternoon with family or friends. The best part is that you can prepare a table full of delicious food, which feels like a real treat (and will definitely impress!) but it's easy too, so there's really no need to wait for a special occasion.

Caramelised pumpkin is a staple of my roasts. You can also add fresh tomato, cucumber, red onion and parsley to make salads at the table.

This tomato, pumpkin and cumin spiced chutney was a last minute addition. I didn't want to just bin the pumpkin flesh and seeds - it seemed like such a waste! The tomato and pumpkin combine to form a rich, sweet flavour, and the cumin adds a bit of a kick. I'd say it is best described as a chutney, rather than a sauce, because it has the chunks of the seeds and it is quite thick in consistency.

This recipe is a fantastic way to put the rest of your pumpkin to good use, and add an extra item to your dinner table!

Tomato, pumpkin and cumin spiced chutney

A sweet and spiced chutney to complement your roast meat and vegetables, and put your pumpkin left overs to good use

Prep time: 15 minutes (or 5 minutes if you already need to prepare pumpkin)

Cook time: 30 minutes

Difficulty: Fail proof


  • 1 tbsp organic full fat butter

  • 1 brown onion, finely chopped

  • 1 heaped tbsp tomato paste

  • 1 entire pumpkin (any) insides - flesh, seeds and all, scooped out

  • 400 grams diced tomatoes (tinned are fine, but fresh ripe tomatoes is ideal for flavour)

  • 1/2 tsp ground cumin

  • Salt and pepper


  1. Scoop out the flesh and seeds from inside a fresh pumpkin and set aside.

  2. Melt the butter in a medium sauce pan on medium heat. Fry the onion for 2-3 minutes until soft.

  3. Add the tomato paste and stir to combine for 1 minute.

  4. Add the pumpkin insides and the diced tomatoes and stir to combine.

  5. Season with cumin and some salt and pepper.

  6. Boil for at least 20 minutes, stirring occasionally. The mixture is ready when it has reduced and thickened.

  7. Cool slightly, then use a blender or a food processor to blend until smooth. Or, you can just use a wooden spoon to do this. Don't worry if the seeds remain whole - the heat will soften the shell and make them easy to eat.

  8. Serve warm.


  • Add water as it cooks if you notice that it starts to stick to the bottom of the pan. You can also simmer rather than boil to extend the amount of time it cooks and develop the flavour.

  • If the chutney is too thick, stir in a little boiled water after you take it off the heat.

  • Add more cumin or other herbs and spices to suit your taste (an all spice would also work quite nicely).

Feature ingredient

Pumpkin seeds. Like many seeds, pumpkin seeds are a powerhouse of nutrients. A rich source of plant-based protein, fibre and omega-3 fatty acids, they are also high in zinc and magnesium, which can be tricky to find in the usual Western diet.