This chutney is delicious, perfumed with ginger and spices, perfect for meat and poultry, for the holiday season! I was inspired by an English recipe.
I even prepared labels that you can ♥ download here ♥ print at home and stick onto your jars with a cute masking tape!
The Ingredients
– 5 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 (optional)
– 15 cardamom pods, bashed open and crushed
– 4 tbsp ground cinnamon
– 3 tbsp black mustard seeds
– 5 tsp cumin seeds
– 1 tbsp dukkah (optional)
– 1 tbsp nigella seeds
– 1 tsp ground turmeric
– 5 garlic cloves, peeled and sliced
– 1kg butternut squash, peeled and cut into sugar-cube size pieces
– 3 or 4 Bramley or Boskoop apples, peeled and cut into sugar-cube size pieces
– 500g light soft brown sugar
– 300ml cider vinegar
The Recipe
1.Sterilize your jars and lids, by putting them completely in a boiling casserole for 10 minutes. Let them dry well on a tea towel.
2.Heat the oil in a large preserving pan, then gently fry the onions, with all the spices for 5 to 10 minutes.
3.Stir the garlic, squash and apples into the onions, then cook for 15 mins more, until the onions and apples are soft.
4.Stir in the 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.
5.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.
6.Spoon the hot chutney into the jars and turn them upside down. The chutney can be eaten straight away and kept in the fridge, or left to mellow in a dark place for up to 6 months.
I even prepared labels that you can ♥ download here ♥ print at home and stick onto your jars with a cute masking tape!
The Ingredients
– 5 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 (optional)
– 15 cardamom pods, bashed open and crushed
– 4 tbsp ground cinnamon
– 3 tbsp black mustard seeds
– 5 tsp cumin seeds
– 1 tbsp dukkah (optional)
– 1 tbsp nigella seeds
– 1 tsp ground turmeric
– 5 garlic cloves, peeled and sliced
– 1kg butternut squash, peeled and cut into sugar-cube size pieces
– 3 or 4 Bramley or Boskoop apples, peeled and cut into sugar-cube size pieces
– 500g light soft brown sugar
– 300ml cider vinegar
The Recipe
1.Sterilize your jars and lids, by putting them completely in a boiling casserole for 10 minutes. Let them dry well on a tea towel.
2.Heat the oil in a large preserving pan, then gently fry the onions, with all the spices for 5 to 10 minutes.
3.Stir the garlic, squash and apples into the onions, then cook for 15 mins more, until the onions and apples are soft.
4.Stir in the 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.
5.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.
6.Spoon the hot chutney into the jars and turn them upside down. The chutney can be eaten straight away and kept in the fridge, or left to mellow in a dark place for up to 6 months.