Spicy Squash & Apple Chutney

Serving 20 people

85 min


  • black mustard seeds 1 tbsp black mustard seeds
  • bramley apples 3 Bramley apples (about 500g), peeled and cut into sugar-cube size pieces
  • cardamom pods 15 cardamom pods, bashed open
  • chilli 1 fat red chilli, deseeded and finely chopped
  • cider vinegar 300ml cider vinegar
  • cinnamon sticks 2 long cinnamon sticks, snapped in half
  • cumin seeds 2 tsp cumin seeds
  • ginger 100g piece of ginger, peeled and thinly shredded
  • ground turmeric 1 tsp ground turmeric
  • light brown sugar 500g light soft brown sugar
  • onions 2 large onions, finely chopped
  • pumpkin 1kg butternut squash or pumpkin flesh, peeled and cut into sugar-cube size pieces
  • sunflower oil 4 tbsp rapeseed, vegetable or sunflower oil
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How to make it

  1. Heat the oil in a large preserving pan,then gently fry the onions, ginger, chilli,cardamom, cinnamon, mustard andcumin seeds together for 5 mins, untilthe spices are aromatic.Stir the garlic, squash and applesinto the onions, then cook for10-15 mins more, until the onions andapples are soft and the squash yieldsa little here and there.Stir in the turmeric and sugar and letit melt around the vegetables. Simmerfor 5 mins – this process almost candiesthe chunks of pumpkin, so that it doesn’tentirely break down during the next step.
  2. Pour in the vinegar, season with 2 tspsalt, then bring the chutney back to asimmer. Cook, stirring regularly, for about30 mins or until the apple has cookeddown to make a squishy base for thechutney, with chunks of tender pumpkinhere and there, and a little syrupinessat the bottom of the pan – you don’twant the chutney to be too dry as it willthicken as it cools.Spoon the hot chutney into sterilisedjars and seal. The chutney can beeaten straight away, or left to mellowin a dark place. You can store it for upto six months.