Butternut squash chutney recipe

27 ratings Rate
  • makes 6 x 1lb jam jars
  • 1 hr 30 mins
  • 14 calories / serving
  • Healthy
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Butternut squash Chutney hero

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.

Cooking tip

To sterilise jam jars, wash well, rinse and place in oven, Gas 1, 140°C, fan120°C for 10 minutes.

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  • Ingredients

  • 875g (1¾lb) butternut squash, peeled and cut into 2•5cm (1in) cubes
  • 2 large cooking apples, peeled and roughly chopped
  • 4 carrots, diced
  • 2 large onions, peeled and roughly chopped
  • 200g (7oz) raisins
  • 5cm (2in) fresh ginger, grated
  • 1tsp dried chillies
  • ½tsp mixed spice or ras el hanout
  • 700ml (23fl oz) cider vinegar
  • 2 oranges, peeled, segmented and chopped
  • 500g (1lb) granulated sugar
  • Energy 60kj 14kcal 1%
  • Fat 0g 0%
  • Saturates 0g 1%
  • Sugars 3g 3%
  • Salt 0g 0%

of the reference intake
Carbohydrate 3.1g Protein 0.1g Fibre 0.2g


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