Butternut squash chutney

Butternut squash chutney recipe

35 ratings

See method

  • makes 6 x 1lb jam jars
  • 1 hr 30 mins
  • 14 calories / serving
  • Healthy


  • 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

Each serving contains

  • Energy

  • 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


  1. 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.
  2. 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.
  3. 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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