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Butternut squash chutney recipe

93 ratings

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

makes 6 x 1lb jam jars
1 hr 30 mins
14 calories / serving
Vegan
Vegetarian
Dairy-free

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

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

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.

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