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Butternut squash chutney  recipe

Butternut squash chutney recipe

93 ratings

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


  • 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

  • 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.

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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