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Butternut squash chutney recipe
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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
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
If you don't have any butternut squash, try sweet potato
Each serving contains
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Energy
60kj
14kcal
1%
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Fat
0g
0%
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Saturates
0g
1%
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Sugars
3g
3%
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Salt
0g
0%
of the reference intake
Carbohydrate 3.1g
Protein 0.1g
Fibre 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.
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.
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