Spicy squash & apple chutney
- Preparation and cooking time
- Makes 2kg (4 x 500g jars)
- 4 tbsp rapeseed, vegetable or sunflower oil
- 2 large onions , finely chopped
- 100g piece of ginger , peeled and thinly shredded
- 1 fat red chilli , deseeded and finely chopped
- 15 cardamom pods , bashed open
- 2 long cinnamon sticks , snapped in half
- 1 tbsp black mustard seeds
- 2 tsp cumin seed
- 4 fat or 6 smaller garlic cloves , peeled and sliced
- 1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
- 3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
- 1 tsp ground turmeric
- 500g light soft brown sugar
- 300ml cider vinegar
- STEP 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.
- STEP 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.
- STEP 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.
- 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.
- STEP 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.