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Indian-Spiced Squash Chutney

Indian-Spiced Squash Chutney

Brought to you by: OcadoLife
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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. 
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  • 1 kg 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 cider vinegar
  • 750g golden caster sugar
  • 1 tsp sea salt
  • 2 red chillies, finely chopped
  • 4 garlic cloves, finely chopped
  • 100g ginger, grated
  • 2 tsp cumin seeds
  • 2 tsp ground mixed spice
  • 1 tsp nigella seeds
  • ½ tsp ground cardamom
  • ½ tsp ground black pepper
  • ¼ tsp ground cloves


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.

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