Chutney recipe for 4 - 8 people, takes only 5 mins; recipe has sunflower oil, onion, ginger, red chilli, cardamom pod, cinnamon sticks, mustard seeds, cumin seed, garlic clove, butternut squash, bramley apple, ground turmeric, brown sugar and cider vinegar.
Spicy squash & apple chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 4 fat or 6 smaller garlic cloves, peeled and sliced
- Red Chilli: 1 fat red chilli, deseeded and finely chopped
- Onion: 2 large onions, finely chopped
- Cider Vinegar: 300ml cider vinegar
- Brown Sugar: 500g light soft brown sugar
- Butternut Squash: 1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
- Sunflower Oil: 4 tbsp rapeseed, vegetable or sunflower oil
- Ginger: 100g piece of ginger, peeled and thinly shredded
- Cumin Seed: 2 tsp cumin seed
- Bramley Apple: 3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
- Ground Turmeric: 1 tsp ground turmeric
- Cardamom Pod: 15 cardamom pods, bashed open
- Mustard Seeds: 1 tbsp black mustard seeds
- Cinnamon Sticks: 2 long cinnamon sticks, snapped in half
Directions
- Heat the oil in a large preserving pan, then gently fry the onions, ginger, chilli, cardamom, cinnamon, mustard and cumin seeds together for 5 mins, until the spices are aromatic.
- Stir the garlic, squash and apples into the onions, then cook for 10-15 mins more, until the onions and apples are soft and the squash yields a little here and there.
- Stir in the turmeric and sugar and let it melt around the vegetables. Simmer for 5 mins - this process almost candies the chunks of pumpkin, so that it doesn't entirely break down during the next step.
- Pour in the vinegar, season with 2 tsp salt, then bring the chutney back to a simmer. Cook, stirring regularly, for about 30 mins or until the apple has cooked down to make a squishy base for the chutney, with chunks of tender pumpkin here and there, and a little syrupiness at the bottom of the pan - you don't want the chutney to be too dry as it will thicken as it cools.
- Spoon the hot chutney into sterilised jars and seal. The chutney can be eaten straight away, or left to mellow in a dark place. You can store it for up to six months.
