Butternut squash chutney recipe
A great way to use up a glut of autumn's hero - the butternut squash. This simple squash chutney is lightly layered with spice and lifted with the use of orange. Cook everything down to a thick and pulpy consistency then spoon into sterilised jars and enjoy.
See method- makes 6 x 1lb jam jars
- 1 hour 30 mins to cook
- 14 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- 875g butternut squash, peeled and cut into 2.5cm cubes
- 2 large cooking apples, peeled and roughly chopped
- 4 carrots, diced
- 2 large onions, peeled and roughly chopped
- 200g raisins
- 5cm fresh ginger, grated
- 1 tsp dried chillies
- ½ tsp mixed spice or ras el hanout
- 700ml cider vinegar
- 2 oranges, peeled, segmented and chopped
- 500g granulated sugar
Each serving contains
- Energy
- 60kJ 14.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 3.1gProtein 0.1gFibre 0.2g
Method
- Place all the ingredients, except the oranges and sugar, in a preserving pan and bring to the boil. Then reduce the heat and simmer gently for 30 minutes until the mixture is soft.
- Add oranges and sugar. Stir over the heat until the sugar has dissolved, then simmer gently for 45 minutes until the mixture is thick and pulpy.
- Spoon into hot sterilised jars and seal. Store for at least a week before eating. Keeps for 6-12 months.
- See more Edible Christmas gift recipes
Tip
To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry. You can store the jar in a cool, dark place for up to 3 months. Once opened, keep in the fridge for up to a week.
