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Spicy squash & apple chutney

Spicy squash & apple chutney

A star rating of 4.5 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per tbsp


  • 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.

Recipe from Good Food magazine, October 2013

Goes well with


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A star rating of 4.5 out of 5.12 ratings

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