Indian-Spiced Squash Chutney
By OcadoLife
Published on 08 December 2022
Rachel de Thample is an award-winning author, chef and forager, and her Indian-Spiced Squash Chutney is an English twist on a classic mango chutney – the addition of chilli adds a kick that revs up the seasonal squash and apple. Try it in a turkey sandwich or with cheese. Make sure you sterilise your jars by washing them, and the lids, in soapy water. Rinse and place on a tray in the oven at 180°C/160°C fan/gas 4 for 15 mins. Time and servings
1 hr 30 minsTotal time
30 minsPrep time
1 hrCooking time
Ingredients
- 1 kg of butternut or other squash, peeled, deseeded and cut into 1cm dice
- 4 eating apples, peeled and cut into 1cm dice
- 2 onions, roughly chopped
- 1 litre of cider vinegar
- 750 g of golden caster sugar
- 1 tsp of sea salt
- 2 red chillies, finely chopped
- 4 garlic cloves, finely chopped
- 2 tsp of cumin seeds
- 2 tsp of ground mixed spice
- 1 tsp of nigella seeds
- 0.5 tsp of ground cardamom
- 0.5 tsp of ground black pepper
- 100 g of ginger, grated
- 0.25 tsp of ground cloves
Method
Step 1
Put all the ingredients into a large preserving pan or casserole with 250ml water; bring to the boil. Lower the heat and simmer for 1 hr; stir occasionally, until thick but not too dry – you need a little liquid.Step 2
Fill your sterilised jars with chutney to the top; seal while it’s still warm. Leave to mature for 2 weeks. Keep at room temperature for up to 1 year. Once opened, store in the fridge for up to 1 month.