- To make the chutney, place all the ingredients except for the salt and sugar into a casserole pan with a lid. Top up the pan with enough water to cover the ingredients.Bring to the boil, reduce the heat and simmer, with the lid on, for 20 mins or until the pumpkin is tender. Remove the lid and stir in the sugar. Continue cooking on a gentle heat for a further 20 mins, stirring occasionally, until the liquid has reduced to a syrup. Add the salt and divide amongst sterilised jars. For the puree, heat the oil in a pan and gently fry all of the ingredients for 4-5 mins over a medium-low hear. Season with salt and freshly ground black pepper.Cover the pan with a lid and continue to cook for a further 10-15 mins, or until tender. Leave to cool for a few minutes and then transfer to a food processor. Blend to a smooth puree, season to taste and set aside in a warm place. Place all of the fritter ingredients in a bowl and mix thoroughly, making sure the vegetables are coated in a thin later of the flour and spice mix. Add 2 ½ tbsp water and mix again. To test the fritters, shape a small handful into a ball. It should stick together, if it doesn't then add a little more flour. Heat the oil in a large, non-stick frying pan over a medium heat. Shape a handful of the mixture into a ball and place into the pan. Flatten the ball with a spatula and repeat with 3 more balls of mixture. Fry for 2-3 mins on each side or until cooked through and beginning to turn brown and crispy. Transfer the fritters to a baking tray lined with kitchen towel and continue cooking the rest of the fritters in batches until all of the mixture is used up. You can keep the fritters warm by putting them in a low oven whilst your fry the others, if needed. To serve, divide the puree between 4 plates and top with the fritters. Serve with pumpkin chutney.