Spicy squash & apple chutney

Spicy squash & apple chutney

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(3 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins

Easy

Makes 2kg (4 x 500g jars)
The sweet flesh of squash or pumpkin takes on a new character as it nestles down in the pan with onion, apple, spices, sugar and vinegar

Nutrition and extra info

  • Freezable
  • Gluten-free
  • Vegetarian

Nutrition: per tbsp

  • kcal28
  • fat1g
  • saturates0g
  • carbs6g
  • sugars5g
  • fibre0g
  • protein0g
  • salt0.1g
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Ingredients

  • 4 tbsp rapeseed, vegetable or sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 large onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 100g piece of ginger, peeled and thinly shredded
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 fat red chilli, deseeded and finely chopped
  • 15 cardamom pod, bashed open
  • 2 long cinnamon sticks, snapped in half
  • 1 tbsp black mustard seeds
  • 2 tsp cumin seed
  • 4 fat or 6 smaller garlic clove, peeled and sliced
  • 1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
  • 3 Bramley apple (about 500g), peeled and cut into sugar-cube size pieces
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 1 tsp ground turmeric
  • 500g light soft brown sugar
  • 300ml cider vinegar

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

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Comments, questions and tips

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Comments (2)

urbanwomble's picture

This is really good! I put the Cinnamon sticks and cardamom pods in a gauze bag during cooking so I could retrieve them as I don't like getting bits of stick in the chutney. Other than that it was really easy and tasty. As Emma says it will be great alongside poppadoms with a curry and is REALLY good with strong cheddar! :)

emmaalexandra1's picture

Just made this with some squash and apples gifted to me. Its so yummy! I really like that you can eat it straight away. Will be really nice with lentil curry or just any curry and with sandwiches. Thanks very much :)

Questions (4)

Bex@53's picture
5

Help! I think I'm addicted to this chutney!! I made it last year and won 1st prize at the Churchdown Show, but I'm now down to my last jar. I've got a large marrow and some yellow squash that I'm thinking of trying it with. Has anyone tried it with anything other than butternut squash or pumpkin, and if so was the result just as good please?

angieadam's picture

can I use an alternative to light soft brown sugar, got just about everything else but this particular one. thanks everyone

Bex@53's picture
5

I made this chutney for our village show and won first prize with it! It's delicious with cheese, cold meats and curry. I'm off to make another batch to give as Christmas presents (if I can resist keeping them for myself!).

debcas's picture

I'm just making this now and it looks and smells delicious.
I was wondering whether I should remove the cinnamon sticks before putting into jars? They're big cinnamon sticks (the Julian Graves ones) and not sure what would happen if they're left in with the chutney while it's stored. Any thoughts?

Tips (1)

ada-katerina's picture
3.75

Great use of squash and the result is satisfyingly "Indian" in style. Fret not if you don't have the exact ingredients: I used 1 teaspoon "made" French mustard, ground cinnamon (go easy on the amount, I used half a teaspoon and it was nearly too much) and added sultanas and kalonji seeds, which look so pretty. I microwaved the apple, and added it right at the end - cos I had been waiting for the fruit and veg man to come - & I didn't fry the spices......... otherwise I stuck to the recipe!