Butternut & Apricot Chutney
Member recipe by joeynana
ServingsServes 1 - 4 Jars
Coriander seeds and turmeric give a slightly spicy touch to this chutney, which is delicious with mozzarella or in sandwiches. Made in a slow cooker.
- Makes about 4lb
- 1 small butternut squash, weighing about 880g
- 400g golden granulated sugar
- 300ml cider vinegar
- 2 onions, finely chopped
- 225g ready to eat dried apricots, chopped
- Finely grated rind and juice of 1 orange
- 1/2 tsp turmeric
- 1 tbsp coriander seeds
- 1 tbsp salt
- 115g flaked almonds
- Preheat the slow cooker. Halve the butternut squash and scopp out the seeds. Peel off the skin, then cut the flesh into 1cm cubes.
- Put the sugar and vinegar in the crock pot and switch to high. Heat for 30 minutes then stir until the sugar has dissolved. Alternatively, for speed you can do this step in a pan on the hob.
- Add the butternut squash, onions, apricots, orange rind and juice, turmeric, coriander seeds and salt to the slow cooker and stir well
- Cover with the lid and cook for 5-6 hours, after which time the chutney should be a fairly thick consistency with relatively little liquid. If it is still quit runny at this stage, cook uncovered for the final hour. Stil in the flaked almonds.
- Spoon the chutney inot warmed sterilised jars, cover and seal. Store in a cool, dark place and allow to mature for a least 1 month before eating. Use within 2 years. Once opened, store the chutney in the fridge and use within 2 months.