SPICY SQUASH & APPLE CHUTNEY - "HOW TO MAKE" RECIPE FROM THE JAM JAR SHOP

Posted by Simon M on

Make the most of apples still being in season while adding a truly Autumnal twist with the sweet taste of butternut squash. What could be better on cold nights than a hint of spice in your chutney to warm you up from the inside? Get the right containers ready by having a browse of our huge collection of round jam jars, square jars and more.

Recipe Equipment

  • Sterilised glass jam jar(s)
  • 1 Large, heavy-based saucepan
  • Stirring spoon

Recipe Ingredients

  • 1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
  • 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

HOW TO MAKE SPICY SQUASH & APPLE CHUTNEY

  • Heat the oil in a large saucepan.
  • Add then the onions, chilli, ginger, cinnamon, cardamom, mustard and cumin seeds.
  • Gently fry for around 5 mins or until the spices are aromatic.
  • Stir in the squash, garlic and apples with the onions.
  • Cook for a further 10-15 mins, or until the onions and apples are soft.
  • Stir in the turmeric and sugar to melt around the vegetables.
  • Simmer for 5 mins but do not allow pumpkin to break down.
  • Season with 2 tsp salt, pour in the vinegar and bring the chutney back to a simmer.
  • Proceed to cook for about 30 mins or until the apple has cooked down - stirring regularly.
  • Make sure the pumpkin is still there in tender chunks and there is some syrupiness at the bottom of the pan.
  • Transfer your warm chutney into dry, sterilised jars and seal.
  • Your creation can be eaten straight away or left to mellow in a dark place.
  • Store for up to six months.

 

This recipe is for those who like to be adventurous in the kitchen and try new things. While the spice should not be overpowering, it will add a little kick to the flavour and give your chutney enough character for your guests to sit up and take notice.

Browse our vast range of glass jars, bottles and preserving equipment, or visit our website and if you have any further enquiries, please contact us today.


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